I know what you’re thinking. It’s winter, so why are you posting a summer recipe? Let me tell you why–this dessert is just too good to be contained to only one season. It’s good any time of the year. In fact, it might be even better to eat in winter because it’s sure to brighten up any dreary day! I’m also thinking it might be a great addition to a Valentine’s Day brunch…just look at that gorgeous color.
If you’ve never heard of this English “pudding”, it’s basically a berry bread pudding that’s not cooked. And instead of the bread being soaked in a milk/egg/butter mixture, it’s soaked in berry sauce. My dad said it was like having toast with jam, which made me feel a whole lot better eating it for breakfast. 😉 I topped it with some brown sugar sour cream, which may sound weird but it’s actually pretty amazing.
Not only is this recipe delicious, but it’s also fairly simple with only 5 ingredients. It only took me half an hour to prep, then all you do is pop it in the fridge and it’s ready in the morning! If you like bread pudding and berries, you will love this recipe. Shoutout to my sister Serena for reminding me to remake this delicious pudding–we all thank you very much. 🙂
This recipe is adapted from Chuck Hughes, found here on the Cooking Channel website.
Summer Berry Pudding
- 6 cups assorted berries like blueberries, blackberries, raspberries, and strawberries fresh or frozen, thawed
- 1 cup sugar
- 1 loaf sliced white bread crusts removed
- 3/4 cup sour cream
- 2 TB brown sugar
- In a nonstick saucepan add the fruit, reserving a few berries for garnish if desired. Mix in sugar and cook until the fruit is starting to release some liquid. It should be very tender and beginning to burst but still holding it’s shape, about 5 minutes. Remove the berries from the heat and allow to cool slightly.
- Line a large 6-cup pudding bowl with plastic wrap, allowing enough overhang to wrap across the bowl again. You will need enough plastic wrap to cover the top once finished, so leave a lot of extra overhang.
- Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the prepared bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to close gaps in spaces as needed.
- Using a slotted spoon, spoon the fruit into the bread-lined bowl, then top with a final layer of bread. Spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining juices for serving. Cover with the plastic wrap overhang and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let it refrigerate for at least 8 hours, or overnight.
- Strain leftover berry sauce and keep refrigerated in a lid tight container until serving. Whisk sour cream and brown sugar together in a small bowl with cover and let refrigerate for at least 30 minutes, or until serving.
- Gently invert the bowl onto a large serving dish, shaking it lightly to loosen or sliding a knife around the edges. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of your brown sugar sour cream on the side and add a berry or two for garnish.