Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PUDDING***
   1      loaf          french bread
   4      tablespoons   cocoa powder
   1      tablespoon    vanilla
   5      cups          skim milk
     3/4  cup           sugar
   4                    egg whites -- lightly beaten
                        ***RASPBERRY SAUCE***
   1      package       frozen raspberries in light syrup -- unfrozen

Preparation:

Pudding: Cube bread and place in a large bowl. Combine 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 degrees. Place mixture in an oven proof dish and place in a water bath (about 1-inch). Bake for 45 minutes. Rapberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time. Use 2 TBS sauce per serving. Place sauce on plate, place pudding on sauce and garnish with fresh berries.