Recipe - Chocolate Bread Pudding With Raspberry Sauce

PUDDING
1 Loaf french bread
4 tablespoon Cocoa powder
1 tablespoon Vanilla
5 cup Skim milk
Three fourths cup Sugar
4 Egg whites, lightly beaten

RASPBERRY SAUCE
1 pack Frozen raspberries in light
syrup, unfrozen

Pudding: Cube bread and place in a large bowl. Combine milk, cocoa, sugar
and vanilla until well blended. Add egg whites and stir. Pour mixture over
bread. Cover and let stand in refrigerator for 3045 minutes. Pre heat
oven to 350 degrees. Place mixture in an oven proof dish and place in a
water bath (about 1inch). Bake for 45 minutes. Rapberry Sauce: Puree
raspberries in blender. Strain through sieve to remove seeds. Refrigerate
sauce until serving time. Use 2 TBS sauce per serving. Place sauce on
plate, place pudding on sauce and garnish with fresh berries.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini