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Summer Berry Pudding

Serves: 8
Hands On Time: 
Total Time: 


2 cups strawberries, hulled and quartered, plus more for serving
2 cups raspberries, plus more for serving
2 cups blueberries, plus more for serving
2 cups blackberries, plus more for serving
1 1/2 cups sugar
Juice of 1 lemon
1 teaspoon kosher salt
1/2 cup water
2 loaves sliced white bread, crust removed


Line the inside of a large bowl with two layers of plastic wrap.

In a large skillet over medium-high heat, cook the strawberries until they begin to soften. Stir in the raspberries, blueberries, blackberries, sugar, lemon juice and salt. Continue to cook the berries until they have started to give off their liquid, about 10 minutes. Use a potato masher to help break down the blackberries and blueberries.

Transfer 2 cups of the cooked berries to a blender and add the water. Purée until smooth, then transfer to a second large bowl.

Ladle 1/2 cup of the berry purée in the bottom of the plastic-lined bowl. Dip both sides of one slice of bread in the berry purée, then press the bread against the bottom of the bowl. Repeat, lining the sides and bottom of the bowl, until you have one solid layer of bread.

Spread 1 cup of the cooked berry mixture evenly across the bread in the bowl. 

Repeat with another layer of bread, followed by 1 cup of the cooked berry mixture. Continue to repeat until all the bread has been used, making sure that bread is your final layer.

Place a plate on top of the bread, then refrigerate the pudding for at least 12 hours.

When ready to serve, invert the bowl onto a large plate, then remove the plastic wrap. Cut the pudding into wedges and serve with additional berries on top.

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