Toss bread with margarine; spread onto bottom of 13x9-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 egg product 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.
Kitchen Tips
Tip 1
Substitute
Substitute frozen blueberries for the raspberries.
Tip 2
Note
Refrigerate any leftover pudding. Reheat in microwave just before serving, if desired.
Tip 3
Nutrition Bonus
Since this satisfying dessert is made with better-for-you ingredients, it can fit into a healthful eating plan.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1.5g
8%
Trans Fat 1g
Cholesterol less than 5mg
2%
Sodium 480mg
21%
Total Carbohydrates 32g
12%
Dietary Fiber 3g
11%
Sugars 10g
20%
Protein 9g
18%
Vitamin A
8%
Vitamin C
2%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.