New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Bread Pudding with Wild Raspberries and Mountain Berries
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  • 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

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    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.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E07 On Top of Norway. Bookmark the permalink.
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  • 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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