Berry Pudding


Recipe by Michael Procopio

Yield: 4 servings

Occasion: , ,


  • 1/2 cup strawberries chopped
  • 1/2 cup blueberries whole
  • 1/2 cup raspberries whole
  • 1/2 cup blackberries whole
  • 2 tablespoons sugar taste the berries to determine their sweetness before adding sugar. Adjust accordingly.
  • 8 one half-inch slices of white bread brioche, or other neutral starchy vehicle, cut to the shape of whatever molds one is using.
  • A splash of complementary booze
  • A pinch of salt


  1. Wash berries well, but gently. Chop strawberries to the approximate size of the other berries. Place all berries into large bowl and sprinkle with sugar, salt, and booze. Let sit for five or so minutes.
  2. After the berries have macerated a bit, lightly crush them. I feel I was a bit too excited when it came time to inflict harm upon mine. Stir.
  3. Cover the bottoms of your molds with your most attractive bits of berry, since this will be the top of the dessert when it is unmolded. Place one piece of bread on top. Add more berries, a second layer of bread, then more berries.
  4. Cover tightly with plastic wrap, pressing gently down upon the filled molds to remove any major air gaps.
  5. Refrigerate for at least four hours or overnight.
  6. To unmold, gently run the tip of a sharp knife between the outer edge of the filling and the inner edge of the mold. Hopefully, you have been clever enough to have removed the plastic wrap before doing so. Place serving plate over the top of the mold, invert, and gently giggle the pudding free of its form. Repeat with the remaining puddings, if you are serving them all at once.
  7. Top with whipped cream, ice cream, or bacon.
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