Chocolate Raspberry Bread Pudding

Ingredients

• 1 cup heavy or whipping cream
• 1 cup milk
• 1/4 cup I Can't Believe It's Not Butter!® Spread
• 1/2 cup sugar
• 1 Tbsp. raspberry liqueur (optional)
• 3 eggs
• 6 squares (1 oz. ea.) unsweetened or bittersweet chocolate, melted and cooled slightly
• 12 slices (8 oz.) firm white bread, crusts trimmed
• 1 cup raspberries

Directions

1. Preheat oven to 350°. Grease 8-inch square baking dish; set aside.
2. Heat cream, milk, I Can't Believe It's Not Butter!® Spread and sugar in medium saucepan over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Stir in liqueur. Remove from heat and cool slightly.
3. Beat eggs, then slowly beat in cream mixture and melted chocolate in large bowl with wire whisk. Arrange 6 bread slices, overlapping edges in prepared dish. Top with 1/2 cup raspberries, remaining bread slices, then remaining raspberries. Pour chocolate mixture over bread; let stand 10 minutes.
4. Bake 50 minutes or until bread is puffed in center and bubbling at edges. Serve warm.