Bread Pudding with Wild Raspberries and Mountain Berries

Delicious, and an excellent way of using leftover food!

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

600 g. (21,1 oz,) breadcrumbs

5 dl. (16,9 fl. oz.)cream

100 g. (3 ½oz.) sugar

The seeds from half a vanilla pod

4 eggs

1 dl. (3,4 fl. oz.) crushed hazelnuts

2 dl. (6,8 fl. oz) wild raspberries

2-3 tbs. blueberries

2-3 tbs. redcurrants

1-2 tbs. cranberries

1-2 tbs. crowberries

1-2 tbs. lingonberries

PREPARATION:

• 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.