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Blueberry Pudding Recipe
|Fresh blueberries||1 Quart|
|Heavy cream||1 Cup (16 tbs)|
|White bread slices||4 (Firm Variety)|
|Sugar||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 3030 Calories from Fat 1624
% Daily Value*
Total Fat 184 g283%
Saturated Fat 113.8 g569%
Trans Fat 0 g
Cholesterol 572.7 mg190.9%
Sodium 554.3 mg23.1%
Total Carbohydrates 351 g117.2%
Dietary Fiber 25.8 g103.2%
Sugars 257.8 g
Protein 18 g36.6%
Vitamin A 137.6% Vitamin C 155.5%
Calcium 26.7% Iron 16.5%
*Based on a 2000 Calorie diet
Mix cinnamon and sugar together 2.
Whip cream until stiff but still moist.
Fold in cinnamon-sugar mixture.
Put cream in a serving dish and refrigerate until well chilled.
Remove the crusts from the bread slices and discard.
Dice the bread into pieces that are about one-third inch square.
Melt the butter in a skillet and saute the bread cubes until they are crisp and golden.
Add the sugar and stir so that the croutons are coated thoroughly.
Just before the dessert is to be served, reheat the croutons, add the berries and warm them well.