1 Loaf French bread
4 tablespoon cocoa powder
1 tablespoon vanilla
5 cups skim milk
3/4 cup sugar
4 egg whites, lightly beaten
1 pk Frozen raspberries in light syrup, unfrozen
Pudding: Cube bread and place in a large bowl. In another bowl combine the 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. Place mixture in an oven proof dish and place in a water bath (about 1-inch). Bake for 45 minutes. Raspberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time. Use 2 tablespoons sauce per serving. Place sauce on plate, place pudding on sauce and garnish with fresh berries.
Frozen raspberries, blackberries, & strawberries are often heavily infested and should only be accepted when bearing a reliable hechsher (kosher supervision symbol).