White Choco-Berry Bread Pudding

Name: White Choco-Berry Bread Pudding
Ingredients: 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

8 ingredients

12 steps

Ingredients

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

Directions

1

Heat oven to 350F.
2

Toss bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3

Sprinkle with raspberries and chocolate morsels.
4

Beat pudding mixes and milk in large bowl with whisk 2 min.
5

Reserve 1-1/2 cups pudding; refrigerate until ready to use.
6

Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
7

Bake 20 min.
8

Sprinkle with nuts; bake 15 to 20 min.
9

or until knife inserted in center comes out clean.
10

Cool slightly.
11

Cook reserved pudding in saucepan 5 min.
12

or until heated through, stirring constantly; serve spooned over bread pudding.