Berry Bread Pudding

600 min · Serves 2

Based on a recipe from University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1½ cupsfrozen berries, thawed
• 5whole wheat bread, crusts removed
• 2½ mlsugar (optional)
• low-fat vanilla yogurt (optional)

How to cook it

1. In a small bowl, stir together the thawed berries and the sugar until evenly combined.
2. Spoon a layer of the berry mixture into the bottom of a 2-cup container, then place a layer of the crustless whole wheat bread over the berries.
3. Continue alternating layers of the berries and whole wheat bread until the container is filled, finishing with a layer of bread on top.
4. Cover the container with plastic wrap, set a small plate or bowl directly on top of the pudding, and rest a heavy weight on the plate to compress the layers.
5. Refrigerate for 8 to 10 hours (or overnight) until the bread is thoroughly soaked and stained with berry juices, then unmold or scoop onto plates and serve topped with a dollop of low-fat vanilla yogurt.

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