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CHOCOLATE RASPBERRY BREAD PUDDING




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




1 cup heavy or whipping cream
1 cup milk
1/4 cup I Can't Believe It's Not Butter!® Spread
1/2 cup sugar
1 Tbsp. raspberry liqueur (optional)
3 eggs
6 squares (1 oz. ea.) unsweetened or bittersweet chocolate, melted and cooled slightly
12 slices (8 oz.) firm white bread, crusts trimmed
1 cup raspberries


Recipe



Preheat oven to 350°. Grease 8-inch square baking dish; set aside.

In medium saucepan, heat cream, milk, I Can't Believe It's Not Butter!® Spread and sugar over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Stir in liqueur. Remove from heat and cool slightly.

In large bowl, with wire whisk, beat eggs, then slowly beat in cream mixture and melted chocolate. In prepared dish, arrange 6 bread slices, overlapping edges. Top with 1/2 cup raspberries, remaining bread slices, then remaining raspberries. Pour chocolate mixture over bread; let stand 10 minutes.

Bake 50 minutes or until bread is puffed in center and bubbling at edges. Serve warm.
Serves: 8