Toss bread with butter; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with raspberries and chocolate.
Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding; refrigerate until ready to use. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
Bake 20 min. Sprinkle with nuts; bake 25 to 30 min. or until knife inserted in centre comes out clean. Cool slightly.
Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.
Kraft Kitchen Tips!
Substitute frozen blueberries for the raspberries.
Refrigerate any leftover pudding. Reheat in microwave 30 sec. just before serving, if desired.
Enjoy a serving of this rich and indulgent treat on special occasions.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 6 g
Cholesterol 65 mg
Sodium 500 mg
Total carbohydrate 45 g
Dietary fibre 2 g
Sugars 25 g
Protein 9 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.