Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Blueberry | 1 cup (148g) | 84 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 cups fresh, sweet cherries
- 1 cup fresh blueberries
- 1 cup fresh raspberries (or other berries)
- 1/3 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp finely chopped crystallized ginger
- 5 cups soft whole wheat bread cubes, divided
- 3 tbsp butter, melted
- sweetened whipped cream (optional)
- =
Directions
Preheat oven to 375 degrees F. Lightly grease a 2-quart square baking dish; set aside. Rinse cherries; remove stones, cut each cherry in half. Rinse blueberries; remove any stems. In a large bowl, combine sugar, flour, and ginger. Add cherries, blueberries, and raspberries (or other berries). Toss to coat. Add 2 cups of the bread cubes; toss gently until well-combined. Transfer mixture to prepared baking dish. Place remaining 3 cups of bread cubes in a medium bowl. Drizzle with melted butter; toss to coat. Sprinkle over cherry-berry mixture. Bake about 30 minutes, or until topping is golden. Serve warm. Garnish each serving with whipped cream, if desired. Note: This recipe is quick, easy, healthy, and delicious! Cherry Contest Entry submitted by: Betty Jean Nichols