Mixed Berry Summer Pudding

Summer pudding is an unbaked bread pudding. The summer part refers to the abundance of fresh berries this time of year, but if you don’t have access to fresh fruit, frozen berries will work fine. For the bread, a cinnamon loaf makes this bread pudding so special.

If you’ve never had summer pudding, now’s the time. It couldn’t be easier to make—start with making a simple fruit compote, then cube your bread and alternate the two in layers. Weight it down overnight and refrigerate. The result is the essence of summer: The bread absorbs the juices from the berries, giving it a vibrant, unforgettable hue.

This is a classic go-to British pudding for a reason; it’s perfect to use up any leftover berries and stale bread for a colorful summertime treat. This recipe calls for blueberries, raspberries, and blackberries, but there are many other choices that will work as well, such as strawberries, loganberries, cherries, or black currants. To make sure that the pudding gets the best texture, seek out a better-quality bread; anything less could result in a grainier, far less appealing texture. It’s perfectly fine, and encouraged, to use stale bread as well.

This is an easy recipe for chilled berry bread pudding that you can prep and cook the day before and refrigerate until it’s time to serve. Summer pudding makes the perfect refreshing summer dessert topped with fresh whipped cream.

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Mixed Berry Summer Pudding

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Rating: 5
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Course

dessert

Cuisine

American

Keyword

mixed berry summer pudding

Servings

MetricUS Imperial

Ingredients

• 1/2 cup sugar
• 3 Tbsp cornstarch
• 600 gm raspberries, blackberries & blueberries
• 400 gm cinnamon swirl bread, cut into 1/2-inch cubes
• 125 gm heavy cream, whipping for serving
• mint leaves for garnish

Course dessert Cuisine American Keyword mixed berry summer pudding Servings MetricUS Imperial Ingredients 1/2 cup sugar 3 Tbsp cornstarch 600 gm raspberries, blackberries & blueberries 400 gm cinnamon swirl bread, cut into 1/2-inch cubes 125 gm heavy cream, whipping for serving mint leaves for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a medium saucepan, combine sugar & cornstarch; blend well. Add berries; stir. Cook over low heat until mixture boils & thickens, stirring constantly. Remove from heat; cool to room temperature.
2. Line a 6-cup mold with plastic wrap. Place a small bit of the fruit on the bottom then add a layer of bread cubes.
3. Pour a small amount of fruit compote over bread. Repeat, alternating layers of bread & compote.
4. Place plastic wrap over pudding. Cover with a plate that fits tightly inside mold; place a heavy object on top of the plate to mold pudding. Refrigerate overnight. Unmold onto a serving plate & serve with whipped cream. Garnish with mint leaves if desired.