Bread Pudding with Wild Raspberries and Mountain Berries
Meet our cheef:
Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
Delicious, and an excellent way of using leftover food!
Pre-eat the oven to 175ºC (350ºF). Place the breadcrumbs, cream, eggs, sugar, and hazelnuts 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.
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.