FoodLink - Purdue Extension

Berry Bread Pudding

8 hr 20 min
Total Time
8 hr 20 min
Servings: 2


1 1/2 cups berries (blueberries, sliced strawberries, or raspberries)
5 slices whole wheat bread (crusts removed)
1/2 teaspoon sugar (optional)
vanilla yogurt, low-fat (optional)



  1. In a large bowl, combine the berries and (if using) sugar.

  2. Remove the crusts from the bread.
  3. Layer a spoonful of berries on the bottom of a small dish (8-inch square pan).

  4. Cover the berries and the bottom of the dish with a layer of bread.

  5. Continue to layer berries and bread until the dish is full, finishing with a layer of bread.

  6. Cover the dish with plastic wrap and place a plate or bowl over the top of the berry dish that fits just inside of it. Place a heavy object on top to press down on the fruit and bread layers.

  7. Refrigerate overnight. Check the dish to be sure juice does not run over the top. You may need to replace the heavy object with a lighter one to prevent spills.

  8. Serve with a dollop of vanilla yogurt or a sprinkle of powdered sugar.