Summer berry bread pudding

Ingredients

• 8 slices sandwich bread, crusts removed
• 300 g raspberries
• 300 g red currants
• 100 g sugar

Missing an ingredient?

• What to use instead of sugar
• What to use instead of bread

Instructions

1. Line a bowl with slices of bread, fitting them together as closely as you can.
2. Cook the fruit with the sugar, without water, until it releases its juice.
3. Fill the bowl with the boiling fruit and cover it with more slices fitted tightly.
4. Let it cool and then leave it in the fridge for about 4 hours, with a plate and a weight on top. Turn it out.

Nutrition facts

Approximate, per serving (about 155 g). Calculated with data from USDA FoodData Central.