By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
404 cal · 10 min
Summer Pudding Parfaits
Recipe GLPRb71971e1477b6f
A refreshing British-inspired dessert featuring layers of soft bread and jewel-toned berry compote. Fresh strawberries, raspberries, and blackberries are gently simmered with sugar and layered with cubed white bread in tall glasses, creating an elegant and simple treat. Serve topped with Greek yogurt for extra richness.
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Ingredients
8 slices white bread, cut into 1-inch cubes
1 pound fresh strawberries, hulled and sliced
6 ounces fresh raspberries
6 ounces fresh blackberries
3/4 cup granulated sugar
1 tablespoon water
Greek yogurt for serving, optional
Directions
In a medium saucepan, combine the sliced strawberries, raspberries, blackberries, sugar, and water. Place over medium-high heat.
Bring the berry mixture to a gentle simmer, stirring occasionally, until the berries begin to release their juices and the sugar dissolves, about 3 to 5 minutes. The berries should soften slightly while maintaining their shape.
Remove from heat and allow the berry compote to cool for 1 to 2 minutes.
Cut the white bread slices into 1-inch cubes.
In each of four tall serving glasses or bowls, alternate layers of bread cubes and warm berry compote, beginning with bread and ending with compote. Divide ingredients evenly among the four servings.
Top each parfait with a dollop of Greek yogurt if desired, and serve immediately while the berries are still warm.
Comments
This is a no-cook dessert that actually works for a Charlotte weeknight and hits a rare sweet spot: berries are cheap and widely available at every major chain right now, the ingredient list is short and needs no special stops, and the stated ten minutes is honest (maybe twelve with careful bread-cutting). The real strength is flexibility—Greek yogurt and white bread are pantry staples, berries freeze well if you buy ahead, and it reheats poorly by design, which means you make it fresh same-night in real portions rather than batching and hoping. The only caveat is that peak summer berry season in North Carolina runs June through July, so by August you are paying significantly more or compromising on flavor; pick this recipe for early summer when local farmers' markets and grocery stores are flooded with berries at three to four dollars a pint, not seven.
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