Before my husband and I were married, one of our first dates was a canoe trip. We planned to have a picnic on one of the giant-flat rocks that sat in the middle of the river – it would be the first time I would prepare food for my then boyfriend…so I wanted to impress. I packed a bottle of wine, made a pesto and caprese panini, spiced-nuts trail mix, and for dessert I made Summer Berry Pudding. The dessert was super simple to make, packed up easily into the dry-bag of the canoe, and it definitely impressed. He asked me out on another date and a year later we were married – I’d like to think the picnic had something to do it.
Tip: For our canoe trip, I made this dessert in individual plasticware. It made for a nice presentation and personal dessert.
Simmer the Berries for 10 Minutes:
Ladle the Berry Sauce into a Pan Lined with Plastic Wrap:
Add the Sliced Bread and Sprinkle with Cinnamon and Sugar:
Repeat the Layering Process, Wrap, and Refrigerate:
Invert the Pan onto a Serving Plate:
Serve with Extra Berries and Whipped Cream, if Desired:
Picture from our Canoe Picnic:
- 4 cups any combination of mixed berries (I used 2 cups strawberries, 1 cup blueberries, and 1 cup raspberries)
- 1 cup sugar
- 1/2 teaspoon ground cardamon
- 1/2 cup water
- 2 tablespoons cinnamon sugar
- 1/2 loaf challah bread
- 6 tablespoons unsalted butter, room temperature
- 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.
- Slice the bread into 1/2 inch slices and spread butter over the tops.
- Line a 9.5 inch circular pan with plastic wrap. Ladle some of the berry mixture to cover the bottom of the pan, about 1/2 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.
- 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.