Summer Bread Pudding | DonalSkehan.com, Oozing with sweet and sour berry goodness!
  • desserts-baking

Summer Bread Pudding

December 12

This little dessert Is a wonderful way to use up left over bread and in the winter, frozen berries work perfectly as a substitute for the fresh summer fruits.


  • serves Serves 4
  • time 30 mins


  1. 1. Place the fruits in a large saucepan with the sugar over a medium heat and let them cook gently for 3 to 5 minutes. Take off the heat just as the sugar has dissolved and the juices begin to run. Line individual dariole moulds with clingfilm and then line bottom and sides with slices of brioche overlapping them slightly. Any left over brioche can be crumbed and frozen.
  2. 2. Fill the moulds with the poached fruit, then cover each pudding with a disc of brioche, pressing them down well. Reserve any extra liquid. Wrap each in clingfilm and leave in the fridge overnight.
  3. 3. To serve turn out onto individual plates and spoon reserved liquid over each pudding. Serve with crème fraîche.
  4. TOP TIP

    Try substituting the berries for other fruits like diced rhubarb or adding a tsp of cinnamon into the fruit to spice things up during winter.

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225g strawberries

110g blueberries

450g raspberries

150g caster sugar

1 loaf brioche, sliced thinly, crusts removed

Tub of crème fraîche, to serve


You'll Need

Dariole moulds

Large saucepan

Cling film