Summer Pudding

Recipe from Southern Living

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  • 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


  1. 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.
  2. Spread bread cubes evenly on a baking sheet; bake at 350° for 10 to 15 minutes or until toasted. Cool.
  3. Stir bread into berry mixture, and let stand for 30 minutes. Remove lemon verbena, and discard.
  4. Spoon pudding mixture into 4 (8-ounce) individual serving dishes. Garnish, if desired.
  5. Note: For testing purposes only, we used Sara Lee Honey White Bakery Bread.
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