Spring Pudding

Full of flavor and rich color from the combination of fresh berries, this unforgettable dessert tastes even better when made ahead of time. Treat your guests to something amazing!


14 to 16 slices Breadsmith Rustic Italian bread, no crusts
2 cups fresh or 16 ounces frozen blackberries, thawed and drained
1/2 to 2/3 cup sugar
2 cups fresh or 16 ounces frozen raspberries, thawed and drained
1/2 cup nonfat vanilla yogurt
1 teaspoon lemon peel


Overlap 12 slices of bread to cover the bottom and sides of a 9x9-inch dish.
Cook blackberries and half the sugar in a saucepan over medium-high heat, stirring gently, until sugar dissolves and berries release their juices, about 2 minutes.
Spoon berry mixture into the bread-lined dish.
Repeat with the raspberries. Spoon raspberry mixture over blackberry mixture.
Cover with remaining bread slices.
Cover the dish with waxed paper and set a plate on top of waxed paper; weight with heavy object.
Refrigerate up to 48 hours.
When ready to serve, turn pudding out onto plate.
Combine lemon peel and yogurt, then spread on top and serve.
Makes 9 servings.

Print Friendly, PDF & Email

Order Now!