Summer Pudding With Rum Whipped Cream

“This is another recipe from Barefoot Contessa and they are old recipes and I am afraid of losing them. She cooks with such ease and "je ne sait pas quois!" Everything seems effortless! If you don't make this in the summer(up North and West) the price would be too, too steep -- as it is the berries are pricey. Let it stay in the refrigerator overnight.”

Ingredients Nutrition


  1. Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
  2. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
  3. Off the heat, stir in the remaining raspberries and the frambroise.
  4. Slice the bread in 1/2" thick slices and remove the crusts.
  5. In the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
  6. Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
  7. Continue adding bread, cutting it to fit the mold, and berries.
  8. Cover the pudding with plastic wrap and refrigerate over night.
  9. Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
  11. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
  12. When it starts to thicken, add the sugar, vanilla and rum.
  13. Continue to whip until it forms stiff peaks.
  14. Now, fold in almonds.
  15. Serve cold.
  16. Serve the pudding in wedges with rum whipped cream, delicious!

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