White Choco-Berry Bread Pudding

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Serving size:12
Prep Time:
Total Time:
White Choco-Berry Bread Pudding

Ingredients

  • 1 French bread baguette (1 lb.), cut into 1/2-inch cubes
  • 1/4 cup margarine or butter, melted
  • 11/2 cup frozen red raspberries, thawed, drained
  • 1 cup BAKER'S premium white chocolate morsel
  • 63/4 oz JELL-O vanilla instant pudding
  • 11/4 quart cold milk
  • 3 eggs
  • 1/2 cup PLANTERS slivered almond
  • 1/2 cup cranberry
  • grated orange zest

Directions

  1. Heat oven to 350°F.
  2. Toss bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.
  3. Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding; refrigerate until ready to use. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
  4. Bake 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
  5. Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.

Substitute

Substitute frozen blueberries for the raspberries.

Note

Refrigerate any leftover pudding. Reheat in microwave just before serving, if desired.

Healthy Living

Save 90 calories and 16g of carbs, including 12g of sugar, by preparing with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and fat-free milk, decreasing both the white chocolate morsels and almonds to 1/4 cup each, and substituting 3/4 cup cholesterol-free egg product for the 3 eggs.