1 hr 35 mins
1 hr 35 mins
Hey Jude's Note:
This is SO good. This recipe is from Abby Mandel's 'Weekend Cook' column that appeared in the Chicago Tribune's Home section about 9 years ago. Chill time is 4 hours.
My Private Note
Units: US | Metric
- 1Puree strawberries and raspberries with 2 T.
- 2of the sugar in blender or food processor; mixture should be a bit tart.
- 3Add remaining sugar as desired.
- 4Let stand at room temperature 1 hour.
- 5Toss bread cubes with berry mixture in 1 1/2 qt bowl.
- 6Let rest until all liquid is absorbed, about 10 minutes, tossing often.
- 7Divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.
- 8Place dishes on baking sheet; drape dishes with plastic.
- 9Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz. can).
- 10Refrigerate 4 hours or overnight.
- 11Run a knife around edge of each dish.
- 12Invert onto dessert plates.
- 13Serve with a dollop of whipped cream, yogurt or ice cream.
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Nutritional Facts for Berry bread pudding
Serving Size: 1 (365 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 73.2
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.2 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 4.3 g
- Sugars 12.1 g
- Protein 1.0 g