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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.
Prep Time25 mins
Total Time25 mins
Servings: 6 servings


  • 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.)


Serving: 1g