Berry Pudding with Cream


Recipe courtesy of Cooking in the Moment by Andrea Reusing

Serves 8

  • 1 loaf of white sandwich bread (12 to 14 slices), crusts removed, left out on a rack overnight
  • ​5 pints very ripe mixed berries, such as blueberries, blackberries, raspberries, and/or hulled strawberries cut into small wedges
  • ​1/2 cup sugar, or more to taste if the berries aren't very sweet
  • ​3/4 teaspoon kosher salt
  • ​Juice of 1/2 lemon
  • ​Vegetable oil, for greasing the pan
  • ​Heavy cream, cold, for serving

Chilled Berry Pudding with Cream

Berry Pudding with Cream 

Click image to enlarge


Trim the slices of bread to fit snugly in an ideally straight-sided 9 x 5-inch loaf pan (there should be enough for three layers), and set them aside.

Combine the berries, sugar, and salt in a large nonreactive saucepan and heat over medium-low heat. Stir well and bring to a simmer. Reduce the heat, stir again, and cook for 1 minute, until the sugar is just dissolved and the berries have begun to release their juices but are not cooked. Let cool slightly and add the lemon juice. Strain the berry juice into a bowl and set both the berries and the juice aside.

​Lightly grease the loaf pan and line it with plastic wrap, leaving enough wrap on the ends to cover the pudding later. Spoon one third of the berries into the pan in an even layer. Dip a few slices of the bread into the berry juice and arrange them to cover the bottom of the pan completely. Spoon another third of teh berries onto the bread. Repeat the process, finishing with a layer of bread on top. Pour the remaining berry juice over the pudding. Fold the plastic wrap snugly over teh top and cover with a piece of cardboard, trimmed to fit inside the pan. Weight it wiht a few cans or a brick wrapped in foil, set it on a plate to catch any drips, and refrigerate overnight or for up to 2 days.

​To serve, unmold the pudding onto a serving platter and slice. Serve with a pitcher of cold cream for pouring on top.

Louisiana Recipes Weekly


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