Summer Berry Pudding

Published July 1, 1999.

Why this recipe works:

We wanted to find an easy way to make a refreshing summer berry pudding dessert and to discover the best bread for the job, when developing our summer berry pudding recipe. Instead of lining the mold with bread and then filling it with berries, we opted to layer the bread and berries together… read more

We wanted to find an easy way to make a refreshing summer berry pudding dessert and to discover the best bread for the job, when developing our summer berry pudding recipe. Instead of lining the mold with bread and then filling it with berries, we opted to layer the bread and berries together in a loaf pan; the berries on the outside were like brilliant jewels, while the layers of bread on the inside almost melted into the fruit. We used day-old potato bread in our summer berry pudding recipe, finding that its even, tight-crumbed, tender texture and its light sweetness made a perfect match for the berries (fresh bread became too gummy in the pudding).

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Serves 6 to 8

Stale the bread for this recipe by leaving it out overnight. Otherwise, put the slices on a rack in a single layer into a 200-degree oven for 50 to 60 minutes, turning them once halfway through. If you use challah, the second choice for bread, cut it into 1/2-inch-thick slices. If neither potato bread nor challah is available, use a good-quality white sandwich bread with a dense, soft texture. To ensure that this larger pudding unmolds in one piece, use a greased loaf pan lined with plastic wrap. Whipped cream is the perfect accompaniment to summer pudding.

Ingredients

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