Summer Pudding

Recipe from

Southern Living


2 cups fresh raspberries
1 cup fresh blackberries
1 cup quartered fresh strawberries
1/2 cup sugar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons raspberry or blackberry liqueur (optional)
1 lemon verbena sprig (optional)
1/2 teaspoon crushed green peppercorns (optional)
2 cups day-old white bread slices, cut into 1/2-inch cubes
Garnishes: fresh blackberries, fresh blueberries, fresh strawberries


Combine first 8 ingredients and, if desired, liqueur, lemon verbena, and peppercorns in a large nonaluminum bowl. Cover and let stand at room temperature at least 1 1/2 hours.

Spread bread cubes evenly on a baking sheet; bake at 350° for 10 to 15 minutes or until toasted. Cool.

Stir bread into berry mixture, and let stand for 30 minutes. Remove lemon verbena, and discard.

Spoon pudding mixture into 4 (8-ounce) individual serving dishes. Garnish, if desired.

Note: For testing purposes only, we used Sara Lee Honey White Bakery Bread.