Summer Berry Pudding

I thought that I was going to love this recipe but, sadly, was disappointed. I followed the recipe as written and it came out looking exactly like the picture. I did use challah since brioche was not available. I'm giving 3 stars because the recipe was well written and, like the picture, the final product was visually stunning. The flavor, however, was just OK. I spent lots of money on beautiful, fresh, local berries. By cooking the berries down in a sauce, the freshness and individual flavors of each berry type was lost. I wish that I had served my berries with whipped cream and shortcake or, for more pizzazz, on top of a pavlova. I might consider making this again in the winter using frozen berries, but I would still serve ti with whipped cream for a little extra something, something.

• LBW

• Boston, MA

• 8/5/2022

This is wonderful! I was nervous that it might be a mess to use a spring form pan, given the reviews, but had no trouble. I used brioche, cut the sugar in half, and eliminated the butter. I also let the vanilla bean simmer with the fruit after removing the seeds. I had just enough berry sauce for a 9" pan and served with vanilla bean ice cream. Delicious--definitely will make again!

• Hhemingway

• Oklahoma City, OK

• 6/23/2015

I have to say I was a bit of a skeptic with this recipe. It just didn't sound very elegant or worth serving. But the reviews were great so I decided to give it a shot. I also cut down on the sugar and eliminated the butter entirely and it was amazing. I made it in a soufflé dish because I was taking it to an outdoor picnic. The vanilla bean was amazing with the fruit. This took all of about 15 minutes to make. This will definitely be a good to recipe.

• edwardse

• Los Angeles, CA

• 8/30/2014

I love this recipe. Great summer dessert. I have served 3 times this summer including at a dinner party for 12 and everyone loved it. I did listen to the reviews and made a few changes. First I made it in individual 13oz. jelly jars which is so fun. With ripe summer berries there is no need for all the sugar. I used 2 scant tablespoons with the berries and 1 tablespoon with the cinnamon. I did not use any butter as it seems redundant with brioche. I also wanted some of the fruit whole so I cooked 1/2 the fruit as directed then added in the other half and cooked just until it softened. I cut the bread in 1/2 inch thick rounds to fit in jars then layered the jars - fruit, brioche, cinnamon mixture 3 times. I made it the day before and took it out of the refrigerator about 45 minutes before we served it to take the chill off. I served it topped with french vanilla ice cream. Yummy!!!!!

• stribfam

• SF Bay Area, CA

• 8/8/2014

This was a huge hit at our BBQ! Could cut the berry sauce in half (I used half pint raspberries, 2 pints blueberries, and about one pound of strawberries with about half a cup of sugar). Like others, I didn't butter the bread and sprinkled liberally with cinnamon. It was fresh and very tasty.

• mpstonge

• 6/29/2014

Actually should be 3.5 forks - my guests loved it and all asked to take pieces home to their spouses. I made it according to the recipe, used challah, and served mascarpone cheese for topping. If I make it again I would cut down or eliminate the butter. I didn't have any sauce left over so the proportions were accurate for me.

• jordanel

• Melrose, MA

• 8/3/2013

The berry mix is lovely. Served it along with pound cake.

• Anonymous

• Monterey Hills, CA

• 8/19/2012

One of my absolute favorite recipes to make for a birthday or event - it's about as healthy a dessert as you will find and it Never fails to impress! People see the color and the delicious juicy flavor and always love it. Great for kids too!

• kugali

• Houston, TX

• 8/7/2012

Amazing. I've made it twice, the first time I used the spring form pan the second time I used ramekins. The ramekins were perfect and made the dish much less messy. The flavors also came together much quicker. I topped the dessert with homemade grand marnier whipped cream. Even my husband who doesn't like sweets loved it!

• Anonymous

• New York, NY

• 8/6/2012

I actually made this without the blackberries, butter, cut the fruit to about half for each and used 1/4 cup of confectioner's sugar and it not only came out delicious and satisfying but with about half the calories per serving. Although my version added up to 11 servings(We take slightly smaller slices in my family). So now I can add the dollop of whipped, or any cream for that matter without going way into the 400 calorie range. Hurrah!

• under_electriclite

• Miami, Fl

• 6/23/2012

Incredibly easy and good! Added a bit of read wine to the berry sauce, and shrunk ratios considerably for two servings. I layered my pudding in teacups and served it warm with custard sauce and whipped cream. Fantastic! It was nice to have a little of the berry sauce reserved to pour over our pudding as we ate. I also used a mixture of challah and brioche bread for my layers. I preferred the density of the challah.

• johnlaura

• 5/14/2012

This dessert came out extremely tasty, and it was fairly easy to make (although I made my own Brioche, using the Golden Brioche recipe from this site). I did use the extra butter, as called for in the recipe, with the cinnamon sugar. It was melt-in-your-mouth delicious! My only complaint was that I think the measurements for the berries are off. 2 pints each of 4 kinds of berries adds up to 16 cups (a pint of berries is about 2 cups), which was way too much berry sauce for one pan. I ended up making it in a trifle dish (which was slightly larger than my 9-inch springform) and only used about half of the berries. I would definitely make this again, but with only 1 pint each!

• Amanda_Anganes

• Lowell, MA

• 9/6/2011

I make this in individual ramekins, cutting the bread rounds to fit. A lovely presentation with a dollop of whipped cream or creme fraiche. Agree that butter is not needed. I usually use a potato bread, which has a slightly firmer texture.

• Anonymous

• Salmon Creek, WA

• 9/5/2011

Summer pudding is one of my favorite. Butter is not necessary and not as much sugar.

• condor10

• quebec

• 9/1/2011

Ever since we lived in England, I've made a summer pudding. I use a proper pudding basin, line it with bread (any solid white type),no plastic, and use whatever berries are in season, but ALWAYS currants. They are the key. Not nearly so much sugar - only a spoonful or so, depending on the berries. Creme fraiche is good with it,if you don't have real English cream!

• Anonymous

• Los Ranchos, NM

• 8/31/2011