Double berry summer pudding
This no-bake bread pudding comes together in the refrigerator. Weighting the layered bread and berry mixture helps the bread soak up the delicious juices from the macerated berries to create a dense, luscious fruit dessert. Berries are not only packed with nutrients, but they are also full of fiber and water both of which help you feel fuller faster and stay that way longer. Raspberries boast the most fiber of any berry with about 9 grams per cup. Choose bright, plump fruit and avoid washing berries until just before you plan to use them. Look for blueberries that are firm, dry, plump and smooth-skinned, with a silvery surface bloom. Reddish ones are not yet ripe and very tart. Unlike some other fruits, berries do not continue to ripen after harvest so select the ripest fresh berries you can find.
4 cup(s), (2 pints)
2 cup(s), chopped, (about 14 strawberries)
10 slice(s), day-old firm-textured, crusts removed mixed berries (optional)
- Combine the blueberries, sugar, and water in a large saucepan and set over medium heat. Cook, stirring, until the berries begin to release their liquid, about 3 minutes. Bring to a boil over medium-high heat. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove the saucepan from the heat and stir in the strawberries and vanilla.
- Line a 2-quart bowl with 2 pieces of overlapping plastic wrap, allowing the excess to extend over the rim of the bowl by 4 inches. Line the bottom and side of the bowl with the bread, cutting it to fit as needed. Spoon the berry mixture into the bowl and smooth the top. Cover with a layer of bread, cutting it to fit as needed. Fold the plastic wrap over the top of the pudding. Place a plate, slightly smaller than the bowl, on top of the pudding and weight it down with about 4 cans of food. Refrigerate at least 8 hours or up to 2 days.
- Fold back the plastic wrap and invert the pudding onto a serving plate. Lift off the bowl and remove the plastic wrap. Cut the pudding into wedges or spoon into bowls. Spoon mixed berries (if using) around each serving. Yields 1 cup pudding without mixed berries per serving.
Replace 1 pint of the blueberries with 2 (6-ounce) containers of raspberries. Stir them into the cooked blueberries along with the strawberries and vanilla.