Bread Pudding with Wild Raspberries and Mountain Berries
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Delicious and an excellent way of using leftover food.
By Andreas Viestad
Bread Pudding with Wild Raspberries and Mountain Berries
Servings:
4
PREPARATION:
- 1
Pre-eat the oven to 175˚C (350˚F). Place the breadcrumbs, cream, eggs, sugar and hazel nuts in a bowl and mix to a smooth paste. Place the wild raspberries in a greased fireproof dish. Pour the mixture on top and top with the remaining berries.
- 2
Bake the pudding in the oven for 30 minutes. Check to see if it is ready by inserting a knife. If the knife comes out clean then the pudding is ready.
Servings:
4
PREPARATION:
- 1
Pre-eat the oven to 175˚C (350˚F). Place the breadcrumbs, cream, eggs, sugar and hazel nuts in a bowl and mix to a smooth paste. Place the wild raspberries in a greased fireproof dish. Pour the mixture on top and top with the remaining berries.
- 2
Bake the pudding in the oven for 30 minutes. Check to see if it is ready by inserting a knife. If the knife comes out clean then the pudding is ready.
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