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Summer Pudding

Southern Living JULY 2004

  • Yield: Makes 4 servings


  • 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.


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Summer Pudding Recipe