Berry Bread Pudding
This no-cook variation of bread pudding, uses bread, berries, yogurt, and time to create a pudding style dish.
- 2 Servings
- Less than $3.00
Berry Bread Pudding
This no-cook variation of bread pudding, uses bread, berries, yogurt, and time to create a pudding style dish.
- 2 Servings
- Less than $3.00
Ingredients
- 1 1/2 cups berries, unsweetened frozen blueberries, sliced strawberries, or raspberries, thawed
- 5 slices whole wheat bread
- sugar
- vanilla yogurt, low-fat
Steps
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.
Ingredients
Serving Size: 1 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 136 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Total Sugars | 11 g |
| Added Sugars included | 1 g |
| Protein | 4 g |
| Minerals | |
| Calcium | 58 mg |
| Potassium | 140 mg |
| Sodium | 140 mg |
| Copper | 108 mcg |
| Iron | 1 mg |
| Magnesium | 29 mg |
| Phosphorus | 77 mg |
| Selenium | 8 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 2 mcg RAE |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 3 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 21 mcg |
| Folate | 21 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 14 mg |
Source:
- University of Connecticut Family Nutrition Program
- Senior Nutrition Awareness Project (SNAP) Newsletters