Warm Raspberry Chocolate Bread Pudding

Prep Time 10 min
Cook Time 25 Min
Servings 2
Difficulty Easy


  • No-Stick Cooking Spray
  • 2 slices firm white bread, cut into 3/4" cubes
  • 4 tablespoons Smucker's® Low Sugar Reduced Sugar Red Raspberry Preserves divided
  • 1 tablespoon mini semi-sweet chocolate chips divided
  • 1/3 cup fat free half-and-half
  • 1 large egg
  • 2 tablespoons Sugar
  • 1/2 teaspoon vanilla extract
  • Sugar free whipped topping


  • Step 1

    HEAT oven to 375°F. Coat 16-oz. baking dish or 2 8-oz. custard cups with no-stick cooking spray.

  • Step 2

    PLACE half the bread cubes in prepared dish. Spoon 2 tablespoons preserves over top in small amounts. Sprinkle with half of chocolate chips. Top with remaining bread cubes.

  • Step 3

    WHISK half-and-half, egg, sugar and vanilla until blended. Pour over cubes. Press cubes down slightly into egg mixture. Top with remaining preserves and chocolate chips.

  • Step 4

    BAKE 20 to 25 minutes or until knife inserted near the center comes out almost clean and top is lightly browned. Cool 10 minutes before serving. Garnish with whipped topping.

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