Summer Pudding Recipe

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Summer Pudding
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Ingredients:

Directions:

  1. Combine first 8 ingredients and, if desired, liqueur, lemon verbena, and peppercorns in a large nonaluminum bowl. Cover and let stand at room temperature at least 1 1/2 hours.
  2. Spread bread cubes evenly on a baking sheet; bake at 350° for 10 to 15 minutes or until toasted. Cool.
  3. Stir bread into berry mixture, and let stand for 30 minutes. Remove lemon verbena, and discard.
  4. Spoon pudding mixture into 4 (8-ounce) individual serving dishes. Garnish, if desired.
  5. Note: For testing purposes only, we used Sara Lee Honey White Bakery Bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1546.85 Kcal (6476 kJ)
Calories from fat 47.77 Kcal
% Daily Value*
Total Fat 5.31g 8%
Cholesterol 33.77mg 11%
Sodium 2468.89mg 103%
Potassium 923.09mg 20%
Total Carbs 326.96g 109%
Sugars 89.15g 357%
Dietary Fiber 28.97g 116%
Protein 50.64g 101%
Vitamin C 201.5mg 336%
Iron 4.7mg 26%
Calcium 142.7mg 14%
Amount Per 100 g
Calories 135.09 Kcal (566 kJ)
Calories from fat 4.17 Kcal
% Daily Value*
Total Fat 0.46g 8%
Cholesterol 2.95mg 11%
Sodium 215.61mg 103%
Potassium 80.61mg 20%
Total Carbs 28.55g 109%
Sugars 7.79g 357%
Dietary Fiber 2.53g 116%
Protein 4.42g 101%
Vitamin C 17.6mg 336%
Iron 0.4mg 26%
Calcium 12.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.6
    Points
  • 39
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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