Berry Bread Pudding
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Ingredients
- 1 1/2 cups berries, unsweetened frozen blueberries, sliced strawberries, or raspberries, thawed
- 5 slices whole wheat bread (crusts removed)
- sugar (1/2 teaspoon, optional)
- vanilla yogurt, low-fat (optional)
Instructions
- Wash hands with soap and water.
- Combine the thawed berries and sugar (if you choose to use the sugar).
- Layer a spoonful of berries on the bottom of a small 2 cup deep dish. Cover the berries and the bottom of the dish with a layer of bread. Continue layering berries and bread until the dish is full, finishing with a layer of bread.
- Cover the dish with plastic wrap and place a plate or bowl over the top of the berry dish that fits just inside of it. Place a heavy object on top to press down on the fruit and bread layers.
- Refrigerate overnight. Check the dish to be sure juice does not run over the top. You may need to replace the heavy object with a lighter one to prevent spills.
- Serve with a dollop of vanilla yogurt or a sprinkle of powdered sugar.
Nutrition
| Calories | 136 |
|---|---|
| Protein | 4 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 140 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters