Bread and Fruit Pudding
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 20 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¾ cup sugar
- ⅜ cup water
- ½ tsp vanilla extract
- 1 cup Blueberries
- ½ cup Strawberries (quartered)
- ¾ cup Raspberries
- 2 Tbsps Red wine
- 12 slices white Bread (crusts removed)
Preparation steps
1.
Put the sugar, water and vanilla into a pan and bring to a boil. Reduce the heat and simmer for 7-8 minutes, then add the berries and wine. Remove the pan from the heat.
2.
Cut the bread into rounds to fit 4 individual small dariole moulds or ramekins. Place a round in the base of each ramekin and spoon in a layer or the warm fruit and the juices. Repeat the layers ending with bread. Spoon over any remaing juice.
3.
Press down to pack the bread and berries into the moulds. Cover the moulds with cling film and chill in the refrigerator overnight.
4.
Turn the puddings out onto serving plates and serve with cream.
