Ingredients
- 4 egg whites
- 1 loaf french bread
- 1,200 ml skim milk
- 150 gr sugar
- 22 gr cocoa powder
- 14 gr vanilla
- 1 package raspberries in (frozen light)
-syrup, unfrozen Pudding: Cube bread and place in a large bowl. Combine milk, cocoa, sugar and vanilla until well blended. Add egg whites and stir. Pour mixture over bread. Cover and let stand in refrigerator for 30-45 minutes. Pre heat oven to 350 degrees. Place mixture in an oven proof dish and place in a water bath (about 3 cm). Bake for 45 minutes. Rapberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time. Use 2 TBS sauce per serving. Place sauce on plate, place pudding on sauce and garnish with fresh berries.
