White Choco-Berry Bread Pudding

• 1 baguette (350 g), cut into 1/2-inch cubes
• 1/4 cup butter, melted
• 1-1/2 cups frozen red raspberries, thawed, drained
• 4 oz. Baker's White Chocolate, coarsely chopped
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 5 cups cold milk
• 3 eggs
• 1/2 cup slivered almonds

1. Heat oven to 350F.
2. Toss bread with butter; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3. Top with raspberries and chocolate.
4. Beat pudding mixes and milk in large bowl with whisk 2 min.
5. Reserve 1-1/2 cups pudding; refrigerate until ready to use.
6. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
7. Bake 20 min.
8. Sprinkle with nuts; bake 25 to 30 min.
9. or until knife inserted in centre comes out clean.
10. Cool slightly.
11. Cook reserved pudding in saucepan 5 min.
12. or until heated through, stirring constantly; serve spooned over bread pudding.

baguette, butter, frozen red raspberries, white chocolate, cold milk, eggs, almonds

Taken from www.kraftrecipes.com/recipes/white-choco-berry-bread-pudding-138735.aspx (may not work)