![Classic Summer Pudding on a gold tray](https://cdn.statically.io/img/www.foodandwine.com/thmb/hGLbOEKZ0iGT8J4mvAyP_LmyWqI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CLASSIC-SUMMER-PUDDING-FT-MAG-RECIPE-0624-b1484d619647439381fb48cd6fce630b.jpg)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Here’s an intriguing, refreshing way to cap off a summer dinner party. This centerpiece-worthy pudding gets better the longer it sits, so it’s a great make-ahead dessert. Using white sandwich bread might sound odd, but with time, the berry juices transform the bread slices into a sweet treat that’s somewhat shortcake-like. A pouf of lightly sweetened whipped cream adds richness to balance out the sweet-tart berry situation.
You can set the bread slices out to get stale for about a day, but avoid allowing them to become completely dry — the bread should still be pliable. To achieve the tall dome shape, use a deep, narrow bowl.
Notes from the Food & Wine Test Kitchen
Macerating berries, as is done here, will create a sweet byproduct: berry syrup. Sugar will cause the berries to release their liquid, giving you a jammy, sweetened juice. You’ll use some of this juice in the recipe itself, but if you have any leftovers, save it to stir into a cocktail, iced tea, or sparkling water; swirl it into yogurt; or drizzle it onto pancakes or waffles.
Make ahead
The pudding can be made through step 5 up to 24 hours in advance and stored, covered, in the refrigerator.
Ingredients
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2 pounds fresh strawberries, stemmed and quartered (about 5 cups), plus more for garnish
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1 pound 14 ounces fresh raspberries (about 6 3/4 cups), plus more for garnish
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11 ounces fresh blueberries (about 2 cups), plus more for garnish
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1 cup granulated sugar
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3 tablespoons fresh lemon juice (from 1 lemon)
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1/4 teaspoon fine sea salt
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2 to 14 day-old white bread slices (such as Arnold Country Style), crusts removed
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Lightly sweetened whipped cream, for serving (optional)
Directions
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Stir together strawberries, raspberries, blueberries, sugar, lemon juice, and salt in a large bowl. Let stand at room temperature until berries become very soft and release their juices, about 1 hour, stirring occasionally.
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Meanwhile, line a 2 1/2-quart bowl (about 8 inches wide and 4 inches deep) with plastic wrap; set aside.
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Pour berry mixture through a fine wire mesh strainer set over a medium bowl; reserve juices. Brush 1/2 cup reserved berry juice evenly over 1 side of bread slices using a pastry brush. (Take care to brush evenly so that bread slices become dyed with the juice.) Stir together macerated berries and up to 1 cup juice in a large bowl (if less than 1 cup juice remains, that is OK, but don’t use more than 1 cup); set aside. Reserve any remaining berry juice for brushing on finished pudding or for another use. Arrange 10 to 12 bread slices, juice sides down, in prepared plastic wrap–lined bowl, completely covering bottom and sides of bowl, overlapping and trimming bread slices as needed.
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Transfer berry mixture to bread-lined bowl, pressing and tightly packing to fit in all of the berry mixture. Arrange remaining 2 to 4 bread slices and any trimmings, juice sides down, on top of berries to completely cover surface and encase berry filling, tearing bread to fit as needed.
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Place bowl on a rimmed plate or a baking sheet. Cover bowl tightly with plastic wrap; top with a plate that fits inside the lip of the bowl. Place 2 (15-ounce) canned goods on plate to weigh down and compress pudding. Chill pudding in the refrigerator for at least 12 hours or up to 24 hours.
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When ready to serve, remove canned goods, plate, and top plastic wrap. Invert bowl onto a large rimmed platter. Remove bowl; peel away plastic wrap. If desired, brush pudding exterior with additional berry juice to touch up any faintly tinted areas. Garnish pudding with berries, slice into wedges, and serve with whipped cream, if desired.
Originally appeared in Food & Wine magazine, June 2024