White Choco-Berry Bread Pudding

Ingredients

• 1 lb bread baguette french cut into 1/2-inch cubes
• 0.3 cup butter melted
• 1 cup baker's premium chocolate morsels white
• 3  eggs 
• 6.8 oz jell-o vanilla flavor pudding instant
• 5 cups milk cold
• 1.5 cups raspberries red frozen thawed drained
• 0.5 cup planters slivered almonds 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• baking pan

Directions

1. Heat oven to 350F.
2. Toss bread with butter; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3. Sprinkle with raspberries and chocolate morsels.
4. Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding for later use; refrigerate until ready to use.
5. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
6. Bake 20 min.
7. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
8. Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.