Name: Berry Bread Pudding
Ingredients: 6 sl Of crustless white bread; 3/4 c Sugar; 1 c Of water; 6 c Each blueberries and raspberries; Whipped cream

Why do soldiers first experience boot camp? Because they need to be taught how to push their body, overcome the desire to quit and grow beyond the pain. The mind way too often gives in before the body gives out. Likewise, why did the Apostle Paul say, “I discipline my body and make it my slave” (1 Cor. 9:27). The Christian life is not about listening to our bodies and giving into its desires (gluttony, drunkenness, slothfulness, sexual immorality), but rather mastering our bodies and making the body a slave to a biblically controlled mind. This is the difference between being controlled by the flesh or being led by the Spirit (Gal. 5). Exercise, in order to be effective, pushes the body beyond its comfort zone. Diets push the body beyond its comfort zone. These make the body your slave and no longer your master. These produce discipline. And coming full circle, discipline is essential for us to mortify sin (cf. 1 Pet. 4:1-2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		New, Text, Import	1	Servings

INGREDIENTS

6	sl	Of crustless white bread
3/4	c	Sugar
1	c	Of water
6	c	Each blueberries and raspberries
		Whipped cream

INSTRUCTIONS

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
Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6721
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <meginny@frontiernet.net>

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