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Rich, No-Bake Bread Pudding for Busy Cooks

December 11, 1986

During the holidays when so much time is spent shopping and entertaining, there's usually little time left for kitchen duty. Raspberry-Walnut Pudding is a creamy, no-bake bread pudding that is an extra special boon to busy cooks.

If guests are coming to dinner, make the pudding in a tall, decorative mold the day before, then serve it on a crystal platter, garnished with whipped cream and more chopped walnuts.

RASPBERRY-WALNUT PUDDING

2 (10-ounce) packages frozen red raspberries, thawed

3/4 cup sugar

2 teaspoons lemon juice

1/4 cup butter or margarine, softened

6 to 7 slices firm white bread, crusts removed

Chopped walnuts

Whipping cream, whipped

Combine raspberries, sugar and lemon juice in saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves, about 7 minutes. Remove from heat and set aside.

Butter both sides of bread slices. Line bottom of 4- to 5-cup mold or small mixing bowl with single layer of bread, tightly fitted together. Pour 1/2 of raspberry mixture on top of bread and sprinkle with 6 tablespoons chopped walnuts. Place second layer of bread on top of walnuts. Top with remaining raspberries and 6 tablespoons walnuts. Cover with final layer of bread.

Cover with plastic wrap and place plate that fits inside mold on surface of pudding. Place 1-pound weight on top of plate to compress and firm pudding and refrigerate 12 hours or overnight. Unmold and serve with whipped cream and additional chopped walnuts. Makes 6 servings.

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