By: Christina Stanley
Summer Berry Pudding is one of my favorite ways to take advantage of berry season. The name may confuse most Americans as it’s unlike any pudding we know. This “pudding” is made by layering fresh berries that have been cooked with sugar and slices of brioche bread in a mold. The result is essentially a layered dessert that’s as tasty as it is beautiful. It’s extremely easy to put together and something that your kids can help assemble. The best thing is, it’s no-bake and can be made a few days ahead of time–perfect for those hot summer days when the thought of turning on your oven makes you cringe. Spoil your guests with this dessert at your next BBQ but be forewarned, they will ask for seconds.
Summer Berry Pudding
2 pints strawberries, hulled, quartered
1 pint blueberries
1 pint raspberries
1 cup granulated sugar
1 1-lb. loaf brioche or challah or any sturdy bakery quality bread, crusts removed, cut crosswise into 1 inch slices
6 tablespoons unsalted butter, room temperature
- Line a spring-form pan or large mold with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
- Spread bread slices with butter.
- Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups of berry sauce over. Repeat, layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
- Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic. Cut into wedges and serve with whipped cream.
Christina Stanley is a freelance recipe developer, food stylist, photographer and founder of TakeBackYourTable.com. She has an intense passion for the family meal and as a working mother knows first-hand the challenges of trying to get a meal on the table. She lives in NJ with her partner Jenni, their two boys Griffin & Gavin and their two doggies. Follow her on Instagram and Twitter @TakeBackTables