Berry Bread Pudding
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Berry Bread Pudding
  Bread    Pudding  
Last updated 6/12/2012 12:59:00 AM. Recipe ID 21868. Report a problem with this recipe.
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      Title: Berry bread pudding
      Yield: 6 Servings
MMMMM----------------COOKING MONDAY TO FRIDAY #MF---------------------
      6 sl Crustless white bread
    3/4 c  Sugar
      1 c  Water
      6 c  Each blueberries and
           Whipped cream
  Cut each slice of white bread into thirds. In a nonstick saucepan
  bring the sugar and water to a boil. Add the blueberries and simmer
  for 2 minutes until they pop; add raspberries and simmer for a minute
  or until wilted. Strain them over a bowl. Reserve the fruit and
  return the strained juices to a skillet. Over high heat reduce the
  juices until 1 cup remains and cool until room temperature. Blend the
  syrup with the fruits.
  Oil a 6 cup souffle mold. Line sides with bread strips and spoon
  fruit and syrup in the middle. Trim the bread on the sides of the
  bread so they are the same level as the fruits. Cover the fruit with
  more bread, cover the bread with a plate and place weight on the
  plate; refrigerate overnight.
  Unmold (if possible) and serve with whipped cream
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 21868 (Apr 03, 2005)

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