Reduced Sugar White Choco-Berry Bread Pudding

• 1 whole grain baguette (1 lb.), cut into 1/2-inch cubes
• 1/4 cup margarine, melted
• 1-1/2 cups frozen red raspberries, thawed, drained
• 1/4 cup BAKER'S Premium White Chocolate Morsels
• 2 pkg. (1.0 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
• 1-1/4 qt. (5 cups) cold fat-free milk
• 3/4 cup cholesterol-free egg product
• 1/4 cup PLANTERS Slivered Almonds

1. Heat oven to 350F.
2. Toss bread with margarine; 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.
5. Reserve 1-1/2 cups pudding; refrigerate until ready to use.
6. Whisk egg product into remaining pudding until blended; pour over ingredients in baking dish.
7. Bake 20 min.
8. Sprinkle with nuts; bake 15 to 20 min.
9. or until knife inserted in center 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.

grain baguette, margarine, frozen red raspberries, white chocolate, sugar, milk, cholesterolfree egg

Taken from www.kraftrecipes.com/recipes/reduced-sugar-white-choco-berry-bread-pudding-138506.aspx (may not work)