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Berry Bread Pudding
Source: Food Stamp Nutrition Connection

A fruited, no-cook bread pudding.

Prep Time: 1 days
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 190.8
Total Carbs 35.9 g
Dietary Fiber 6.8 g
Sugars 12.9 g
Total Fat 2.6 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 138.9 mg
Protein 8.0 g
Sodium 264.3 mg
Dietary Exchanges
, 1 Fruits , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  Blueberries, frozen
4 piece  sliced whole wheat bread
0 1/2 tsp  sugar
1 tsp  Yogurt, vanilla, lowfat
  1. Combine the thawed berries and sugar (if desired). Layer a spoonful of berries on the bottom of a small 2 cup deep dish. Cover the berries and the bottom of the dish with a layer of bread. Spoon in most of the berries. Add another layer of bread and continue until the dish is full, finishing off with a layer of bread.
  2. Cover the dish with plastic wrap. Place a plate or bowl over the top of the berry dish that fits just inside of it. Place a heavy object on top to press down on the fruit and bread layers. Refrigerate overnight. (Check the dish to be sure juice does not run over the top. You may need to replace the heavy object with a lighter one to prevent spills.)
  3. Serve with a dollop of vanilla yogurt or a sprinkle of sugar.

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