Recipe Ingredients
- 1 1/2 cups 2% milk
- 1/2 cup Chobani® Dairy Coffee Creamer Sweet Cream
- 2 large eggs
- 3 tablespoons Land O’Lakes® Unsalted Butter, melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 6 cups French bread, cut into 1-inch cubes
- 1 cup fresh raspberries
- 1/4 cup mini chocolate chips
- 1/2 cup Daisy® Sour Cream
- 2 tablespoons brown sugar
Recipe Directions
- Preheat the oven to 325°F. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the milk, Chobani Coffee Creamer, eggs, melted butter, sugar, almond extract, cinnamon, and salt in a large bowl. Add the bread cubes and raspberries and mix gently. Let the mixture stand for 5 minutes, to allow the bread to soak up some of the milk mixture.
- Divide the mixture into the prepared muffin cups. Bake for 15 minutes. Remove the pan from the oven and sprinkle the mini chocolate chips on top of each bread pudding. Bake for an additional 15 minutes or until golden. Let the bread puddings cool in the muffin pan for 10 minutes before removing.
- To serve, combine the sour cream and brown sugar in a mixing bowl and whisk to combine. Serve the bread puddings with a dollop of brown sugar sour cream.
