*  Exported from  MasterCook  *

                           Berry Bread Pudding

Recipe By     : Cooking Monday To Friday Show #MF6721
Serving Size  : 6    Preparation Time :0:00
Categories    : Puddings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      sl            Crustless white bread
     3/4  c             Sugar
   1      c             Water
   6      c             Blueberries and raspberries
                        Whipped cream


Cut each slice of white bread into 3rds. 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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