Waffle Berry Bread Pudding

1 pkg. frozen plain or buttermilk waffles
1 8 oz. pkg. white chocolate
1 pkg. frozen unsweetened raspberries
1/3 cup granulated sugar
1 Tbsp all-purpose flour
1 8 oz. container sour cream
3 eggs
1/2 tsp. vanilla extract
2 Tbsp icing sugar

Thawed, frozen whipped topping, or ice cream (optional) Preheat oven to 400°F.

Cut waffles into 1 inch pieces. Coarsely chop white chocolate. Place half of the waffles in deep dish baker. Sprinkle with half of chopped white chocolate and half of the raspberries. Repeat layers. Place baker in microwave oven. Microwave on HIGH 4-5 minutes or until raspberries and waffles are completely thawed. In Classic Batter Bowl, combine granulated sugar and flour. Whisk in sour cream, eggs and vanilla, until smooth. Pour evenly over top of waffles. Bake 30-35 minutes or until golden brown and set in center. Let stand 10 minutes. Sprinkle with icing sugar using Flour/Sugar Shaker. Serve topped with whipped topping or ice cream, if desired.  Yields 10 servings.

Per serving: 339 calories; 7g protein; 19g fat; 37g carbohydrate; 268 so