Chocolate bread pudding with raspberry sauce

1. Puddingi: cube bread and place in a large bowl.
2. Combine milk, cocoa, sugar and vanilla until well blended.
3. Add egg whites and stir.
4. Pour mixture over bread.
5. Cover and let stand in refrigerator for 30-45 minutes.
6. Pre heat oven to 350 degrees.
7. Place mixture in an oven proof dish and place in a water bath (about 1-inch).
8. Bakei for 45 minutes.
9. Rapberry sauce: puree raspberries in blender.
10. Straini through sieve to remove seeds.
11. Refrigerate sauce until serving time.
12. Use 2 tbs sauce per serving.
13. Place sauce on plate, place pudding on sauce and garnish with fresh berries.