Chocolate-Cinnamon Bread Pudding With Raspberry Sauce

Ingredients

• 2 large egg whites 
• 2 large eggs 
• 0.8 teaspoon ground cinnamon 
• 2.3 cups milk 1% low-fat
• 6 cups multigrain bread cubed ()
• 10 ounce raspberries in syrup light frozen thawed
• 0.3 teaspoon salt 
• 0.3 cup bittersweet chocolate coarsely chopped
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• oven
• sieve
• baking pan
• wooden spoon

Directions

1. Preheat oven to 37
2. Coat a 2-quart baking dish with cooking spray.
3. Combine sugar and cinnamon in a large bowl; stir well.
4. Add eggs, egg whites, vanilla, and salt; stir well. Gradually stir in milk.
5. Add the bread cubes and chocolate; stir well and let stand 5 minutes.
6. Transfer mixture to baking dish.
7. Bake for 50-55 minutes or until puffed and set in center.
8. Let stand at least 10 minutes.
9. While pudding bakes, puree thawed raspberries with their syrup in a food processor.
10. Transfer mixture to a strainer placed over a bowl. Press on solids with a wooden spoon; discard seeds. Reserve sauce. Spoon 1/8 of pudding into dessert bowls or glasses.
11. Serve with raspberry sauce.
12. Garnish with fresh raspberries and mint sprigs, if desired.