- 1 pint blueberries
- 1 pint raspberries
- 1 pint blackberries
- 1 ½ cups sugar
- 10 to 12 slices white bread, crust removed
- Extra berries for garnishing
- ½ pint heavy cream, whipped
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
406 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 6 grams dietary fiber; 47 grams sugars; 6 grams protein; 40 milligrams cholesterol; 215 milligrams sodium
8 to 10 servings
- Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
- Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out. Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full. Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
- Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl. Put weights on top and refrigerate at least six hours, until an hour before you’re ready to eat.
- Turn the pudding upside down onto a round serving dish. Patch up any white spots with the remaining fruit juice. Decorate with berries and serve. Pass the cream separately.
- Before adding all the sugar to the berries, taste them. If they are very sweet, you can use less.