Summer Bread Pudding
Vibrant berries and healthy whole-wheat bread come together in this light spring or summer dessert.
Serves: serves 4
- 12 oz (375 g) raspberries
- 6 oz (175 g) red currants
- 2 oz (60 g) blackberries
- 4 tbsp soft brown sugar
- 6 thin slices whole-wheat bread, crusts removed
- cr鑝e fra頲he or Greek yogurt to serve
- Wash the fruit, pull the currants off their stalks with a fork, and put all the fruit in a large saucepan together with the sugar.
- Set the pan over very low heat for 2-3 minutes, until the sugar melts and the juices begin to run. Set the pan aside.
- Use 5 slices of the bread to line a 2-quart (2-liter) glass bowl, making sure there are no gaps that could spoil the pudding's appearance.
- Add the fruit, reserving a half-cup of the juice.
- Top the pudding with the remaining slice of bread, then put a plate on top with a weight on it to press it down into the bowl.
- Chill the pudding for at least 6 hours.
- To serve, invert the bowl over a pretty china dish so that the pudding slides onto the middle of it.
- Pour the reserved juice over the mold and serve, on its own or with a little cr鑝e fra頲he or Greek yogurt.
- Classic bread pudding is made with white bread and much more white sugar than this. But the pudding works just as well with whole-wheat bread, and the fruity taste comes through much more sharply when it is not overwhelmed by sugar. You may find you want to use even less. Make the pudding at least 6 hours before it is going to be eaten.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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