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Chocolate Bread Pudding with Raspberry Sauce
Chocolate Bread Pudding with Raspberry Sauce Eileen Goltz | Dairy
1 hour, 45 minutes 30 minutes
30 minutes
45 minutes
12 servings

Frozen raspberries, blackberries, & strawberries are often heavily infested and should only be used when bearing a reliable hechsher (kosher supervision symbol).

  • 1 loaf French bread
  • 4 Tablespoon cocoa powder
  • 1 Tablespoon vanilla
  • 5 cups skim milk
  • ¾ cup sugar
  • 4 egg whites, lightly beaten

    Raspberry Sauce:
  • 1 package frozen raspberries in light syrup, unfrozen

  1. Cube bread and place in a large bowl.
  2. In another bowl, combine the milk, cocoa, sugar and vanilla until well blended. Add egg whites and stir. Pour mixture over bread.
  3. Cover and let stand in refrigerator for 30-45 minutes.
  4. Preheat oven to 350°F.
  5. Place mixture in an oven proof dish and place in a water bath (about 1-inch). Bake for 45 minutes.

    Raspberry Sauce:
  6. Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time.
  7. Place sauce on plate, place pudding on sauce and garnish with fresh berries.*
  • *Use 2 Tablespoons sauce per serving.

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