Berry bread pudding

 
                            BERRY BREAD PUDDING
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6721
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      slices        crustless white bread
      3/4  cup           sugar
    1      cup           water
    6      cups          blueberries and raspberries
                         Whipped cream
 
 
 Cut each slice of white bread into thirds. In a nonstick saucepan bring the
 sugar and water to a boil. Add the blueberries and simmer for 2 minutes
 until they pop; add raspberries and simmer for a minute or until wilted.
 Strain them over a bowl. Reserve the fruit and return the strained juices
 to a skillet. Over high heat reduce the juices until 1 cup remains and cool
 until room temperature. Blend the syrup with the fruits.
 
 Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and
 syrup in the middle. Trim the bread on the sides of the bread so they are
 the same level as the fruits. Cover the fruit with more bread, cover the
 bread with a plate and place weight on the plate; refrigerate overnight.
 
 Unmold (if possible) and serve with whipped cream
 
 Yield: 6 servings
 
 
 
 
 
 
 
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