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A square of chilled mixed-berry bread pudding topped with whipped cream and lemon zest on a vintage patterned plate.

Quick Berry Bread Pudding

Buttered bread soaks up juicy, lightly mashed berries in this cool, no-fuss pudding. Chill it until soft and spoonable, then add a little cream for a simple summer dessert.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

This Quick Berry Bread Pudding is soft, juicy, and full of fresh berry flavor with buttery bread slowly soaking up all the sweet fruit underneath! Cool and simple with a texture somewhere between pudding and trifle, it’s the kind of old-fashioned dessert that feels especially good during berry season or tucked into the refrigerator for an easy summer treat.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is the kind of dessert I make when the berries are ripe and there’s bread sitting around that needs using up. Sometimes I add a little lemon zest because it wakes up the berry flavor beautifully, and I think this tastes best cold from the refrigerator with cream spooned over the top.

How to Make Quick Berry Bread Pudding

◆
Six crustless white bread slices spread with softened butter in a shallow vintage casserole dish.
01

Butter the Bread

Spread softened butter evenly over the crustless bread slices and arrange them in a shallow serving dish.

Mixed strawberries, raspberries, blueberries, and blackberries lightly mashed with sugar in a white mixing bowl.
02

Mash the Berries

Lightly mash the berries with sugar until juicy, leaving plenty of whole and broken fruit pieces.

Juicy mixed berries being spooned over six buttered white bread slices in a shallow casserole dish.
03

Layer the Dessert

Spoon the berries and all their juices over the bread, pressing lightly so every slice is evenly moistened.

Six berry-soaked bread pudding portions in a shallow casserole dish after chilling until evenly pink and tender.
04

Let the Bread Soften

Cover and refrigerate until the bread is uniformly berry-colored, tender, and free of dry white patches.

05

Serve Chilled or Cool

Serve cold or slightly cool with cream or whipped cream and a little lemon zest if desired.

A square of chilled mixed-berry bread pudding topped with whipped cream and lemon zest on a vintage patterned plate.

Quick Berry Bread Pudding

Buttered bread soaks up juicy, lightly mashed berries in this cool, no-fuss pudding. Chill it until soft and spoonable, then add a little cream for a simple summer dessert.

By Betty Lou Gardner

Prep15 minCook0 minTotal1 hr 15 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Instructions

  1. 6 slices soft white sandwich bread, 4 tablespoons butter
  2. 3 cups fresh mixed berries, ¼–½ cup granulated sugar, 2–3 tablespoons berry juice or water if needed
  3. buttered bread, berry mixture

Serving Suggestions

Nutrition (Approximate Per Serving)

Yield

6 pieces — Serving size: 1 piece

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
150
Carbohydrates
15 g
Protein
2.5 g
Fat
8.5 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
150 mg
Fiber
0.8 g
Total Sugars
1.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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