Berry Fool
Puddings and Custards Recipes
Yield: Makes 4 to 6 servings.
- 1 cup sugar
- 1/2 teaspoon nutmeg
- 8 slices white bread
- 1/2 cup butter, melted
- 2 10-ounce packages frozen raspberries
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
- ice cream or whipped cream
Blend sugar and nutmeg. Brush bread slices with melted butter on both sides, then cut into 1/2-inch strips. Line the bottom of a loaf pan with a third of the bread, sprinkle with a third of the sugar and spice, then add half the raspberries. Sprinkle with half the lemon juice and rind, and another third of the sugar and spice. Continue layering, ending with bread on the top. Bake at 350 degrees F until the juices are bubbly and the bread is crisp on top. Serve with ice cream or whipped cream.
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