Spring Pudding


14 to 16 slices Breadsmith Rustic Italian bread, no crusts
2 cups fresh or 16 ounces frozen blackberries, thawed and drained
1/2 to 2/3 cup sugar
2 cups fresh or 16 ounces frozen raspberries, thawed and drained
1/2 cup nonfat vanilla yogurt
1 teaspoon lemon peel


Overlap 12 slices of bread to cover the bottom and sides of a 9x9-inch dish.
Cook blackberries and half the sugar in a saucepan over medium-high heat, stirring gently, until sugar dissolves and berries release their juices, about 2 minutes.
Spoon berry mixture into the bread-lined dish.
Repeat with the raspberries. Spoon raspberry mixture over blackberry mixture.
Cover with remaining bread slices.
Cover the dish with waxed paper and set a plate on top of waxed paper; weight with heavy object.
Refrigerate up to 48 hours.
When ready to serve, turn pudding out onto plate.
Combine lemon peel and yogurt, then spread on top and serve.
Makes 9 servings.

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