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
- Serving size
- 1 cup
- Rating
- 3.39 of 5 (70 ratings)
Food groups
- Fruit: 3/4 cups
- Grains: 1 1/2 ounces
Ingredients
- 1 1/2 cups berries, unsweetened frozen blueberries, sliced strawberries, or raspberries, thawed
- 5 slices whole wheat bread (crusts removed)
- sugar (1/2 teaspoon, optional)
- vanilla yogurt, low-fat (optional)
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 158.98 |
| Total Fat | 2.14 g |
| Saturated Fat | 0.35 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 30.97 g |
| Dietary Fiber | 5.44 g |
| Total Sugars | 11.27 g |
| Added Sugars included | 2 g |
| Protein | 5.39 g |
| Calcium | 74 mg |
| Potassium | 161 mg |
| Sodium | 181.13 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 36 mg |
| Phosphorus | 97 mg |
| Selenium | 10 mg |
| Zinc | 1 mg |
| Vitamin A | 2 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 3 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 22 mcg |
| Folate | 25 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 17 mg |
Notes
In the summer, fresh berries can be used.
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Source
Recipe by: University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/berry-bread-pudding. Federal works are public domain in the United States.