White Choco-Berry Bread Pudding

White Choco-Berry Bread Pudding

"A warm and colorful twist on traditional bread pudding with raspberries, white chocolate and almonds."
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1 h 15 m servings 384 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. 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 eggs 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.


  • Save 90 calories and 16g of carbs, including 12g of sugar, per serving by substituting ¾ cup cholesterol-free egg product for the eggs, decreasing the chocolate morsels and almonds to 1/4 cup each, and preparing the dessert with a whole grain baguette, 2 pkg. (1oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and fat-free milk.
  • Substitute frozen blueberries for raspberries.
  • NOTE:
  • Refrigerate any leftover pudding. Reheat in microwave just before serving, if desired.


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