Summer Berry Pudding
Keep your kitchen cool with this no-bake dessert! It's super easy, incredibly quick, and absolutely delicious!
  • 4 cups any combination of mixed berries (I used 2 cups strawberries, 1 cup blueberries, and 1 cup raspberries)
  • 1 cup sugar
  • ½ teaspoon ground cardamon
  • ½ cup water
  • 2 tablespoons cinnamon sugar
  • ½ loaf challah bread
  • 6 tablespoons unsalted butter, room temperature
  1. Hull and slice the strawberries. Add all mixed berries to a large saucepan, reserving a few of the berries for garnish. Add the sugar, ground cardamon, and water. Simmer over medium-high heat for 10 minutes, stirring occasionally.
  2. Slice the bread into ½ inch slices and spread butter over the tops.
  3. Line a 9.5 inch circular pan with plastic wrap. Ladle some of the berry mixture to cover the bottom of the pan, about ½ cup. Add a layer of sliced bread, tearing to fit as needed. Sprinkle the top with 1 tablespoon of cinnamon sugar. Ladle approximately half of the berry mixture overtop and then repeat the layering process one more time: sliced bread, cinnamon sugar, and the remainder of berry sauce. Cover with plastic wrap and refrigerate for at least one hour.
  4. When ready to serve, remove the plastic from the top and invert the pan onto a plate. Gently lift the pan and remove the plastic. Serve with extra berries.
Adapted from Chef Chris Ford, Rouge 24, Washington, DC
Nutrition Information
Serving size: 8
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