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Bread Pudding With Berries

Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.


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The history of English puddings is long and varied. The first English pudding recipes involved cooking the pudding in skins—think haggis. There were also sweet puddings cooked in skin, including a very early variety of rice pudding, as well as something called 'hack pudding', a sweet haggis pudding traditionally served at Christmas. Dripping puddings, including the well-known Yorkshire pudding, came later.

Fruit puddings were traditionally made with pastry, or short-paste, as it was known. The moulds used to make these puddings were several inches deep, and the pudding was cooked by submerging the mould in boiling water.

This fabulous bread pudding recipe requires no skins, and it's a great way to use up stale bread and to showcase summer berries. It is among my favorite dessert recipes during the summer months.

Ready? Let's get cooking...

Preparation Time (Does Not Include Overnight Refrigeration)

Prep timeCook timeReady inYields

20 min

5 min

25 min

Serves 8 people (1 slice of pudding per serving)

Delicious fresh berries

Delicious fresh berries


  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries, or red or black currants
  • ½ cup sugar
  • 11 slices thin sandwich bread, crusts removed


  1. Combine the berries and sugar in a saucepan, stirring well to coat the berries.
  2. Place saucepan on burner, cover, and cook over medium heat for about 5 minutes.
  3. Remove the lid from the pan and stir the berries. If the berries are still quite firm, put the lid back on the pan and continue cooking for another minute or so until the berries are becoming soft. The berry juices will combine with the sugar to make syrup. Remove the pan from the burner.
  4. With a bread knife, remove the crusts from bread slices. Take 4 of the crustless slices and place them tightly together on a cutting board so that they form a square. Place 4 more slices on top. Take the remaining 3 slices and cut them in half.
  5. Place your soufflé or baking dish on top of a piece of paper and trace around the base. Cut out the paper circle and place it on top of the 8 stacked slices of bread. Using the paper circle as a guide, cut the 2 layers of bread to form a circle. Don't worry if it isn't a perfect circle (see photo above).
  6. Line your soufflé dish with plastic wrap, laying one piece horizontally and one vertically, making sure to tear off enough so that there is a good amount hanging over the edge of the dish. Take 4 of the bread pieces you cut to form a circle, and place them in the bottom of the dish.
  7. Take the 6 half slices remaining and use them to line the sides of the dish. Place them end-to-end in the dish, making sure the fit is snug.
  8. Using a slotted spoon, remove the berries from the pan and pack them into the soufflé dish until they are level with the top of the bread.
  9. Use the 4 remaining bread pieces cut to form a circle and place them on top. Strain the juice from the pan evenly over top of the bread.
  10. Set the soufflé dish on a large plate or in a cake pan to catch drips. Place a small plate on top of the bread and then put a weight on top—a large heavy can of veggies does nicely **As shown in this recipe, if you have a companion 2 cup soufflé dish, you might find that it fits nicely into the 3 cup and can be used in place of a plate. Place the pudding in the fridge overnight.
  11. To serve the pudding, remove the can and plate. Place a cake plate over top of the pudding and then flip them both upside down, allowing the pudding to settle onto the plate. Remove the plastic wrap. Garnish the pudding with fresh berries. Cut into slices using a knife.
  12. Enjoy!

Tips for Making This Tasty Dish

  • Summer berries are plentiful right now, so mix it up and choose the berries that are readily available and fresh—think local. Strawberries were added to the recipe (shown at right) simply because the local berries are so plentiful and sweet.
  • The idea is to cook the berries until they are somewhat soft but not mushy.
  • If you don’t have a 3-cup soufflé dish, use a similarly sized bowl or baking dish; the straighter the sides the better.

© 2012 Kaili Bisson


Kaili Bisson (author) from Canada on July 05, 2012:

Hello Mrs. Menagerie. It truly is! Berries are so plentiful and cheap right now, so I am making this again this weekend...nobody complaining around here :-)

Mrs. Menagerie from The Zoo on July 05, 2012:

Oh my, oh my, oh my...this sounds scrumptious!

Kaili Bisson (author) from Canada on June 20, 2012:

Hi Marlene. Sunnybrook is great. Try their raspberry wine. It is really nice on its own, or poured over vanilla ice cream.

Kaili Bisson (author) from Canada on June 20, 2012:

Hi Susan. It is a real traditional English pudding, and a different way to serve berries. Give it a try and please let me know what you think. And thank you for your comments on the plate; it came from my aunt and only comes out for special cakes and desserts :-)

Kaili Bisson (author) from Canada on June 20, 2012:

Hi Sue...lol, I haven't heard that expression in a while. It doesn't have to be a really great circle, so don't worry :-)

And, yes, geez...can you believe 44° humidex?

Marlene Bertrand from USA on June 20, 2012:

Hi Kaili, I just checked out Sunnybrookfarmwinery. I bookmarked it for future reference. I'm sure I'll be ordering wine from them.

Susan Zutautas from Ontario, Canada on June 20, 2012:

Your bread pudding looks very good. I've never made bread pudding and will have to try your recipe. I really like the plate that you have it served on. Looks very old.

Sueswan on June 20, 2012:

Hi Kaili

Looks yummy! Step 5 intimidates me from making this dish. I can't draw a straight line with a ruler.

Hope you are staying cool in this heat wave. :)

Voted up and awesome.

Kaili Bisson (author) from Canada on June 20, 2012:

Thank you aviannovice. The berries are really sweet here this year, probably because of the early warm weather. This is just a fun way to serve berries :-)

Deb Hirt from Stillwater, OK on June 20, 2012:

This is a good recipe.

Kaili Bisson (author) from Canada on June 20, 2012:

Hello Seeker7. Thank you for your wonderful comments. It is just a really different dessert...guests always love it.

Kaili Bisson (author) from Canada on June 20, 2012:

Hello radhikasree and thank you for your comment. Please give it a try to let me know what you think.

Kaili Bisson (author) from Canada on June 20, 2012:

Hi teaches you are so welcome! Thank you for the wonderful feedback about the photo. I just can't get enough raspberries when they are fresh.

Helen Murphy Howell from Fife, Scotland on June 20, 2012:

This recipe looks fabulous! I love anything with berries and to have them within such a delicious sweet is so mouth watering! This hub is awesome!

Radhika Sreekanth from Mumbai,India on June 20, 2012:

This pudding looks majestic! Berries are my favorite and sure, I would love this one.

Dianna Mendez on June 19, 2012:

That is such a pretty picture of your recipe. I love fresh fruit recipe in the summer and this one is a real delight. Thanks for sharing.

Kaili Bisson (author) from Canada on June 19, 2012:

Hi Marlene and thank you. I do sometimes pour Grand Marnier over plain berries. How about a fruit wine? There is a producer in Canada that makes the most amazing blueberry and raspberry wines:


Kaili Bisson (author) from Canada on June 19, 2012:

Hi claire and yes, maybe a nutty bread? I'm thinking sunflower seeds? And some sweetened whipped cream with a sprig of mint :-)

Marlene Bertrand from USA on June 19, 2012:

Great recipe. Also, tagging on what you and bac2basics said - how about Grand Mariner? Poured over berries, it is such a delight.

clairewait from North Carolina on June 19, 2012:

Yum... I wonder how it would taste using different kinds of breads. I'd probably top with some cool whip too.

Kaili Bisson (author) from Canada on June 19, 2012:

You are welcome bac2basics. What a wonderful story! I think a shot of something when the berries are reducing would be good...or perhaps poured over the berries when they are put in the dish. I'm thinking a nice port or maybe a cabernet franc icewine. You have given me a great idea for the next time I make this...ty!

Anne from Spain on June 19, 2012:

Hi kaili. Many many years ago I went grape picking in France. I travelled there with a french girl and stayed with her family. During this time it was my birthday and this pudding was made for my birthday cake..the family also did their best to sing happy birthday, in English..bless their hearts. It´s a really really nice pudding..Mine had rum added to give it some kick. Looks lovely Kaili and I could just eat some...Thanks for sharing.

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