Berry Bread Pudding

Total Time: 1 hr 35 mins Preparation Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 1 pint strawberry, hulled
• 1/2 pint raspberries
• 2 -4 tablespoons sugar
• 3 cups day-old brioche bread or 3 cups challah or 3 cups other bread, cut in 1/2 inch cubes
• lightly sweetened whipped cream or low-fat vanilla frozen yogurt or ice cream

Recipe

• 1 puree strawberries and raspberries with 2 t.
• 2 of the sugar in blender or food processor; mixture should be a bit tart.
• 3 add remaining sugar as desired.
• 4 let stand at room temperature 1 hour.
• 5 toss bread cubes with berry mixture in 1 1/2 qt bowl.
• 6 let rest until all liquid is absorbed, about 10 minutes, tossing often.
• 7 divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.
• 8 place dishes on baking sheet; drape dishes with plastic.
• 9 weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz. can).
• 10 refrigerate 4 hours or overnight.
• 11 run a knife around edge of each dish.
• 12 invert onto dessert plates.
• 13 serve with a dollop of whipped cream, yogurt or ice cream.