Berry Pudding

by on July 3, 2016
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Based on a recipe from America’s Test Kitchen

  • 1 package Hawaiian Sweet Bread or Lady Fingers
  • 3/4 C sugar
  • 1/2 C apricot preserves or orange marmalade
  • Amounts listed ± of any four desired fruits to total 30-35 ounces
    • 10 oz Strawberries
    • 8 oz Blueberries
    • 4 oz Blackberries
    • 4 oz Lingonberries
    • 4 oz Raspberries
    • etc



  1. Cut tops and bottoms off Sweet Bread – Resulting bread slices should be about 1/4 inch in thickness.
  2. Toast sweet bread in convection oven at 350º for 5-10 minutes
  3. Toss together all fruit with sugar
  4. Heat half of fruit mixture on medium high heat for about 5 minutes
  5. Remove from heat and mix in remaining fruit
  6. Let rest 5 minutes
  7. Strain fruit, retaining liquid – Let rest in strainer 10 minutes
  8. Line bread pan with plastic wrap leaving quite a bit of overlap (will be wrapped later)
    You can use any type of container really.  A jello mold looks pretty good too.
    You can use a ring mold, a mixing bowl, etc.  Use whatever you have.
  9. Cut a piece of cardboard out to fit just barely inside the walls of the bread pan.
    The reason for this will become apparent later.
  10. Heat 2 tsp gelatin with 2 TBL water in microwave to boil
  11. Toss in with 1/2 C fruit preserves
  12. Gently fold in berries
  13. Soak bread in berry juice and line bottom of pan
  14. Dump in berry mixture
  15. Soak second bread layer in berry juice
  16. berry-cakeMix any remaining juice with 1/2 C rum, amaretto or grand marnier
  17. Pour equally over top of second layer
  18. Finish wrapping bread and berries with the plastic overlapping the bread pan
  19. Lay one more sheet of plastic wrap flat over the top of the mixture
  20. Place the cardboard (Step 9) over top of the flat plastic sheet
  21. Weight the entire mixture down with three or four cans of soup, tuna, whatever.
  22. Refrigerate for 8-36 hours
  23. When ready to serve, remove the cans, cardboard and flat plastic wrap
  24. Uncover the loaf from the rest of the plastic wrap, pulling down the sides
  25. Invert the loaf onto a serving platter
  26. Remove the pan and remove the remaining plastic
  27. Clean up the plate and cut into nice thick slices
  28. Serve with whipped topping (see below)
  29. Beat 1 C chilled whipping cream to semi-stiff peaks
  30. Fold in 1 TBL confectioners sugar or 1 TBL honey
  31. Place a dollop of whipped cream on top of the slice


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