Berry bread pudding

Name: Berry bread pudding
Ingredients: 1 pint strawberry, hulled; 12 pint raspberries; 2 -4 tablespoons sugar; 3 cups day-old brioche bread or 3 cups challah or 3 cups other bread, cut in 1/2 inch cubes; lightly sweetened whipped cream or low-fat vanilla frozen yogurt or ice cream

5 ingredients

14 steps

Ingredients

1 pint strawberry, hulled
12 pint raspberries
2 -4 tablespoons sugar
3 cups day-old brioche bread or 3 cups challah or 3 cups other bread, cut in 1/2 inch cubes
lightly sweetened whipped cream or low-fat vanilla frozen yogurt or ice cream

Directions

1

Puree strawberries and raspberries with 2 T.
2

of the sugar in blender or food processor; mixture should be a bit tart.
3

Add remaining sugar as desired.
4

Let stand at room temperature 1 hour.
5

Toss bread cubes with berry mixture in 1 1/2 qt bowl.
6

Let rest until all liquid is absorbed, about 10 minutes, tossing often.
7

Divide 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.
8

Place dishes on baking sheet; drape dishes with plastic.
9

Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz.
10

can).
11

Refrigerate 4 hours or overnight.
12

Run a knife around edge of each dish.
13

Invert onto dessert plates.
14

Serve with a dollop of whipped cream, yogurt or ice cream.