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Nutrition.gov
U.S. Department of Agriculture
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  3. Berry Bread Pudding

Berry Bread Pudding

This no-cook variation of bread pudding, uses bread, berries, yogurt, and time to create a pudding style dish.

Yield
2 servings
Ingredients
1 1/2 cups berries ((unsweetened frozen blueberries, sliced strawberries, or raspberries), thawed)
5 slices whole wheat bread (crust removed)
1/2 teaspoon powdered sugar (optional)
yogurt (vanilla, low-fat, optional)
Steps
  1. Combine the thawed berries and sugar (if you choose to use the sugar).
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a dollop of vanilla yogurt or a sprinkle of powdered sugar.
Meal Type: Breakfast
Category: Kid-Friendly
Food group: Fruits, Grains
Season: Spring, Summer
Source
USDA MyPlate