White Choco-Berry Bread Pudding
http://www.kraftbrands.com/jello/recipe.aspx?ID=138505
WHAT YOU NEED
1 French bread baguette (1 lb.), cut into 1/2-inch cubes
1/4 cup margarine or butter, melted
1-1/2 cups frozen red raspberries, thawed, drained
1 cup BAKER’S Premium White Chocolate Morsels
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/4 qt. (5 cups) cold milk
3 eggs
1/2 cup PLANTERS Slivered Almonds
MAKE IT
HEAT oven to 350°F. Toss bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.
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.
BAKE 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
COOK reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.
This took about 20" of prep time with two people prepping and 40" baking time. My daughter prepared the bread in the baking dish while I prepared the pudding and the egg mixtures. We substituted canned tart cherries, drained, for the frozen raspberries. I also used sugar-free instant pudding instead of regular pudding and 1/4 cup almonds instead of 1/2 cup. It was rich without being too sweet. If I were to make again, I think I would try substituting Hawaiian bread for the French, walnuts instead of almonds, and blueberries instead of cherries. This made a great dessert for a soup and salad dinner. It stood up to the five star review.
0 comments:
Post a Comment