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No-Bake Summer Berry Bread Pudding #TheChew

No-Bake Summer Berry Bread Pudding

Every once in a while, it is nice to sit back and watch something on the television that is both educational and makes you laugh.  Actually, it’s nice to have this option on a daily basis, which is why ABC’s new delicious talk show, The Chew, is one of my favorites.

As a stay-at-home AND work-from-home mom, I welcome the hilarious “Chew Crew” into my home as a great outlet for escaping the usual mommy occurrences of baby talk, changing diapers, playfully fighting my son like a ninja, and picking up dirty laundry.  Each of the talk show hosts serve up helpful recipe tips and laughs, making life more flavorful and fun!

No-Bake Summer Berry Bread Pudding

All summer-long, ABC’s The Chew is your one-stop shop for everything food.  From grilling and outdoor entertaining to road trips and picnics, The Chew is dishing out the most sizzling, mouth watering meals to satisfy your summer cravings!

In fact, the clip below inspired me to make this summer dessert.  With our Mississippi summer heat, my kitchen is begging to keep my oven turned off.  So when one of The Chew’s hosts, Carla Hall, introduced her summer berry pudding dessert, I had to give it a try.  But, I wanted it a little different.

Using Carla’s same method, I assembled her pudding into individual portions so each guest could have a round on their own plate.  Even as individual desserts, this recipe comes together in just minutes but isn’t ready until the next day.  It’s just a waiting game as the fruit compote cools in the fridge and soaks into the bread, creating a lovely pudding mold.

I also decided to use Pepperidge Farm’s cinnamon swirl bread, instead of plain wheat or white.  Cinnamon and fruit go together so well, that I knew this combination would be a winner!  Such a winner that Ben wouldn’t stop talking about it.

You can also eat it for breakfast.  Seriously.

No-Bake Summer Berry Bread Pudding

Soon, I think I’ll invite some other stay-at-home moms over to hang out and nosh on these berry pudding desserts while cooling off with some laughs from The Chew. But, that’s if I can get this little man to keep his hands off!

No-Bake Summer Berry Bread Pudding

Check out an episode of The Chew below.  Visit The Chew’s website to watch more episodes and to find cooking tips and recipes from the show, and save them to your own personal recipe box.

Here’s the recipe.  Have a great Thursday!!

No-Bake Summer Berry Bread Pudding

Individual No-Bake Summer Berry Bread Pudding

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 6 servings

Serving Size: 1 pudding mold

Individual No-Bake Summer Berry Bread Pudding

Turn off your oven in this summer heat and cool off with this delicious no-bake berry bread pudding.

  • 1 cup blueberries, fresh or frozen
  • 1 cup raspberries, fresh or frozen (or 1 cup chopped strawberries)
  • 1 cup blackberries, fresh or frozen
  • 2 Tablespoons sugar (more to taste)
  • Juice from half a lemon
  • 12 slices cinnamon swirl bread (like this one)
  • 3/4 cup of your favorite fruit jam/preserves/jelly
  • Whipped cream, for topping (optional)
  • Ground cinnamon, for garnish (optional)

Toss together the berries, sugar and lemon juice in a medium sauce pan. Cook on medium-high heat just until the berries burst, about 5 minutes. (Might take longer if using frozen.) Let set to cool for about 10 minutes.

Meanwhile, line the bottom and sides of each cavity in a 6-cup jumbo muffin pan with plastic wrap. Set aside.

Spread 1 Tablespoon of jam onto 6 full slices of the bread. Press one jam-covered bread slice into the bottom and sides of each plastic-wrap lined cavity, jam side facing up. The bread should line the bottom and sides of the pan, creating a cup. Be careful to ensure the plastic wrap is still sticking out a little from under each piece of bread.

Evenly distribute the berry compote into each bread-lined muffin cup. Using a round 3-inch biscuit cutter or the top of a round glass, cut a circle out of the remaining 6 slices of bread. Spread 1 Tablespoon of jam on each bread round, then place jam-side down on top of each muffin cup.

Cover the whole pan with plastic wrap then place a baking sheet on top to weigh it down. Place the pan in the fridge, keeping the baking sheet on top and let set over night.

The next day, flip the muffin tin upside down onto the baking sheet and let the molds transfer to the baking sheet. Remove the plastic wrap. Use a large spatula to transfer each pudding mold to an individual serving plate. Serve immediately with a dollop of whipped cream and a sprinkling of cinnamon.

(Best served no later than the next day.)

I’m always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.

This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.

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  1. How cute that they are individual servings!

  2. He looks like fabulous company! ;) And I’m sure he’s happy to share with you if there aren’t ladies to join you. Also… mmmm berries ;)

  3. No bake, no sharing and totally yum? What’s not to love :D

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