Chocolate Bread Pudding with Raspberries and Melted White Chocolate
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 120 g (4oz) of whole wheat bread (2xHEb's)
  • 11/3 cup of sweetened almond or cashew milk (1 syn)
  • 12.5 tablespoons of sukrin: gold  - 0r other sweetener of choice  (1 syn)
  • 12 tablespoons of unsweetened cocoa powder (2 syns)
  • 11 teaspoon of vanilla extract
  • 14 eggs, beaten
  • 130 g (1oz) of white chocolate (8 syns)
  • 11 cup fresh raspberries
  • 1 spray oilLightly toast the bread, then cut into chunks and place in an oven proof dish greased with some spray oil
  • 1 In a bowl whisk together the milk, cocoa powder, eggs, sukrin and vanilla extract.
  • 1 Pour over the chunks of bread and gently mix to evenly coat. Set aside for 10 mins for the mixture to soak into the bread.
  • 1 Preheat oven to 180c or 350f (gas mark 4)
  • 1 Spray over the top of the bread with some spray oil and bake in the oven, until the bread is crisp on top, but still slightly moist underneath (approx 30 mins). 
  • 1 In the mean time, place the white chocolate in a bowl over a saucepan of water and gently heat until white chocolate is melted.
  • 1 Add to a small ziplock bag and then snip off a small corner. Squeeze all the white chocolate down to the cut point.
  • 1 Remove the bread pudding from oven and pipe the melted white chocolate across the top.
  • 1 Top with fresh raspberries.
  • 1 Serve as is, or topped with quark mixed with sweetener and vanilla extract. If you have a few extra syns, you could top with light cream.
  • 1 Enjoy!!



Log in or Register to write a comment.