A recipe from Tom and Pat O'Brien Innkeepers
at The Blue Spruce Inn
Soquel Village, California located in the north Monterey Bay Area,
four miles south of Santa Cruz and one mile to Capitola Beach. 

Berry Pudding 

3--4 oz cream cheese

4 slices day-old white bread

cinnamon/sugar mixture

1/4 cup brown sugar

1 tablespoon butter, diced

1 cup raspberries or blueberries

4 eggs

1 teaspoon vanilla

1 cup milk 

Method: Spray an 8 x 8 pan with oil. Spread each slice of bread with cream cheese and sprinkle with cinnamon/sugar mixture. Cube bread and distribute in bottom of pan. Dice any remaining cheese and sprinkle over cubes.

Distribute berries over bread. Sprinkle half the brown sugar and all of the butter over the cubes. Beat eggs, vanilla, milk together. Pour over cubes. Sprinkle with rest of the brown sugar.

Set pan in larger pan and add 1" hot water to the pan after it has been placed on oven rack.

Bake at 350 for 35--40 minutes or until a knife inserted in center comes out clean. Serves 4.  

To serve: Allow pudding to cool slightly. Cut in squares. Serve in a pool of fresh berry puree and top with a dollop of sour cream.

This is a wonderful dish for breakfast with any kind of berry or fruit and even for dessert.

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