Summer Strawberry Bread Pudding


  • 12 slices of white bread
  • 7 ounces strawberries, chopped
  • 3.5 ounces blueberries
  • 14 ounces mixed berries
  • 2/3 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon gelatin powder
  • 1 tablespoon lemon juice
  • Peel from 1/2 lemon
  • Topping:
  • Whipped cream
  • Strawberries
  • Blueberries
  • Parsley


  1. Cut the crust off each slice of bread. Cut 8 pieces in half diagonally, and cut 1 piece into 1-inch-wide strips.
  2. In a saucepan, add strawberries, blueberries, mixed berries and sugar. Heat for 10 minutes until the berries release their liquids. Add water and remove from the heat once it simmers, then mix in the powdered gelatin, lemon juice and lemon peel. Strain through a colander to separate the berries from their liquids.
  3. Line a 6-inch plastic bowl with plastic wrap, and fan out the triangle pieces of bread. Brush the berry liquid on top of the bread. Add one-third of the berry mixture, and top with 1 whole slice of bread. Repeat these steps twice. Cover the gaps with the strips of bread, then brush the top with the liquid from the berries.
  4. Cover with plastic wrap, lightly press the top until it is even, and set in the refrigerator for approximately 3 hours.
  5. Turn it over onto a plate, and brush the top with the remaining liquid from the berries.
  6. Decorate with whipped cream, strawberries, blueberries and parsley.