Warm Raspberry Chocolate Bread Pudding

Name: Warm Raspberry Chocolate Bread Pudding
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: No-Stick Cooking Spray; 2 firm white bread, cut into 3/4" cubes; 4 tablespoons Smucker's® Low Sugar Reduced Sugar Red Raspberry Preserves; 1 tablespoon mini semi-sweet chocolate chips; 1/3 cup fat free half-and-half; 1 large egg; 2 tablespoons Sugar; 1/2 teaspoon vanilla extract; Sugar free whipped topping

Prep Time 10 min

Cook Time 25 Min

Servings 2

Difficulty Easy

Ingredients

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

Directions

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.