White Choco-Berry Bread Pudding Recipe

White Choco-Berry Bread Pudding Recipe

  • 1 (1 pound) French bread baguette, 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 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
  • 5 cups cold milk
  • 3 eggs
  • 1/2 cup PLANTERS Slivered Almonds
  1. Heat oven to 350 degrees F.
  2. Toss bread with margarine; spread onto bottom of 13×9-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.
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