By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 2
159 cal · 900 min
Berry Bread Pudding
Recipe GLPRf3dff18d92908b
A light and refreshing no-bake dessert featuring layers of whole wheat bread soaked in fresh berry juice. Thawed berries are combined with bread slices and weighted overnight in the refrigerator, creating a tender, fruit-infused pudding. Serve chilled with a dollop of vanilla yogurt or a dusting of powdered sugar for a simple, elegant treat.
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Ingredients
1½ cups frozen blueberries, raspberries, or sliced strawberries, thawed
5 slices whole wheat bread slices, crusts removed
½ teaspoon sugar (optional)
low-fat vanilla yogurt for serving (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
In a small bowl, combine the thawed berries with the optional sugar, stirring gently to mix. Set aside.
Trim the crusts from the whole wheat bread slices and set aside.
Spoon a thin layer of the berry mixture onto the bottom of a small 2-cup dish with a depth of at least 3 inches.
Cover the berries with a single layer of crust-free bread, cutting or tearing pieces as needed to fit snugly.
Continue alternating layers of berries and bread, ending with a bread layer on top.
Cover the dish loosely with plastic wrap. Find a flat plate or shallow bowl that fits just inside the rim of your dish, and place it directly on top of the bread layer.
Set a heavy object (such as a can, small weight, or heavy book) on top of the plate or bowl to gently press down the layers.
Place the weighted dish in the refrigerator and allow it to rest overnight, at least 8 hours, so the bread absorbs the berry juices.
Before serving, check the dish carefully. If berry juice is approaching or has started to run over the rim, carefully remove some of the weight or replace it with a lighter object to prevent spilling.
Serve the chilled bread pudding directly from the dish, topped with a dollop of vanilla yogurt or a light sprinkle of powdered sugar if desired.
Comments
This is a same-night dessert that demands patience: the stated 900 minutes (15 hours) reflects serious overnight soaking or chilling, but actual hands-on prep is maybe 15 minutes. Berries, bread, sugar, and yogurt are all available at any Charlotte chain with no special stops, and the cost per serving stays low—under $3 if you use store-brand yogurt and day-old bread from Harris Teeter or Food Lion. Budget for the full evening if you want proper texture; the dish does not reheat well, so plan to serve it fresh the night you make it. It's a small-batch winner for two people who don't mind an unhurried process.
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