| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Tamara4 | 1 | servings |
INGREDIENTS
| 6 | 1 cm. thick slices French bread; (or 10 slices of | |
| ; sandwich bread | ||
| 1 1/2 | c | Halved hulled strawberries; (250g.) |
| 1 1/2 | c | Frozen unsweetened raspberries; unthawed |
| 1 1/2 | c | Frozen unsweetened blueberries; unthawed |
| 1 1/2 | c | Frozen unsweetened blackberries; unthawed |
| 1/2 | c | Sugar |
| 1/4 | c | Cranberry juice |
| Lightly sweetened whipped cream |
INSTRUCTIONS
Preheat the oven to 200°c. Place bread slices on a baking sheet. Bake the bread until slightly dry and firm, about 8 minutes. Trim crusts and discard them. Arrange enough bread slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mould to line completely; trim overhang and reserve. Combine strawberries, raspberries, blueberries, blackberries, sugar and cranberry juice in a heavy large saucepan. Stir over low heat just until the frozen berries thaw and sugar dissolves, about 10 minutes. Remove the pan from the heat. Ladle warm fruit and juices into bread-lined bowl then cover the fruit with the reserved bread trimmings. Place a small plate on top of the pudding then weigh down the plate with cans or weights. refrigerate overnight. Remove weights and plate. Invert pudding onto platter. Cut into wedges and serve with sweetened whipped cream. Converted by MC_Buster. Per serving: 7880 Calories (kcal); 82g Total Fat; (9% calories from fat); 239g Protein; 1521g Carbohydrate; 0mg Cholesterol; 16577mg Sodium Food Exchanges: 92 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 16 1/2 Fat; 6 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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