Best Grilled Summer Berry Pudding Recipes

SUMMER BERRY PUDDING

Steps:

• In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
• Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
• Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
• Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
• On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
• Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.

SUMMER PUDDING RECIPE BY TASTY

Steps:

• Add the raspberries, blackberries, blueberries, and sugar to a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the berries have softened but are still mostly intact and the sugar just dissolves. Remove the pan from the heat.
• Strain the berries through a fine-mesh sieve set over a liquid measuring cup. Add water as needed so you have 1½ cups (360 ml) of liquid total. Pour the liquid into a shallow dish. Reserve the fruit and the liquid.
• Trim the crusts off the bread. Cut the bread in half down the middle.
• Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
• Dip a half slice of bread at a time in the reserved berry juice, then line the sides of the wrapped bowl, overlapping slightly. Some slices can hang over the side of the bowl. Line the center of the bowl once the sides are covered.
• Spoon the reserved berries into the center of the lined bowl. Fold the bread over the berries, then dip the remaining bread in the berry juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
• Cover the pudding with the plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
• When ready to serve, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
• Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
• Enjoy!

BERRY SUMMER PUDDING

Steps:

• To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
• Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
• Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

GRILLED BLACKBERRY BRIOCHE BREAD PUDDING

Steps:

• Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
• Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
• Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
• Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
• Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
• Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

PEACH AND BERRY SUMMER PUDDING

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.