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Berry Bread Pudding

Heaping berries in a bowl will quickly crush the delicate fruit. It's best to refrigerate them, loosely covered, in a single layer and use them within a day or two. Always refrigerate berries immediately. Don't wash your berries until you are ready to use them. Source: Caring for Berries

Ingredients:
1 1/2 cups berries (frozen blueberries, sliced strawberries, or raspberries) - thawed
4 to 5 slices whole wheat bread - crusts removed
1/2 teaspoon sugar (optional)*
Yogurt, lowfat vanilla (optional)

Directions:

  1. 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. Spoon in most of the berries. Add another layer of bread and continue until the dish is full, finish off with a layer of bread.
  2. 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.)
  3. Serve with a dollop of vanilla yogurt or a sprinkle of powdered sugar.

Note: In summer fresh berries can be used.

Cost Per Recipe: $1.59
Cost Per Serving: $0.80

Serving Size: Serving Size: 1 cup
Recipe yields 2 servings.

Per serving:

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