Reviewed: Sep. 9, 2011

I used buttercrust homestyle white bread from the bakery (the best white bread ever IMO) and refrigerated the pudding overnight weighted down with two cans of veggies. I trimmed the crust off of the bread for appearance sake, so I added an extra slice of bread to compensate for that. There was a lot of raspberry juice puddling on the top, and the pudding did not release from the bowl when inverted. I'm not sure how this pudding should be presented, but I was hopeful that I'd be able to slice it. However, the only option I had was to spoon it into a dessert dish. I think the excessive juice affected the appearance of the dessert, and I will reduce the sugar to 1 cup next time to see if that helps. Perhaps just draining off a little of the juice before pouring it into the bread shell might help as well. Unusual recipe with an incredibly intense and sweet fresh raspberry flavor. In spite of not being able to unmold it, it was fabulous (and easy, too)!

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Aug. 19, 2010

This was very easy to make and set perfectly. The flavor was all right, but it did essentially taste of berries, sugar, and bread. Serving with vanilla ice cream or some sort of cream is a must, to cut the sugary sweetness.

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Reviewer:

mizzykitty

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: London, Greater London, England, U.K.

Reviewed: Oct. 18, 2009

This was a little too sweet for our taste.

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Reviewer:

Sara from Indy

Cooking Level: Expert

Reviewed: Aug. 23, 2009

I also used whole wheat bread (it was fresh ground, whole wheat bread that was a bit crusty). WOW,it was delicious! I could not stop eating it, and even my kids gobbled it up. Easy, delicious, and mostly healthy, this recipe is a keeper!

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3 users found this review helpful

Reviewer:

onbutnotof

Reviewed: Aug. 5, 2009

I didn't have fresh raspberries, so I used 1 1/2 cups of strawberries and 2 banana's with whole wheat bread instead of white then added a little cinnamon. Everyone LOVED this. Reminds me of bread pudding

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4 users found this review helpful

Reviewer:

Debi's Hot Dish

Cooking Level: Expert

Home Town: Hugo, Minnesota, USA

Reviewed: Feb. 24, 2008

I was a little hesitant about the slices of bread but this was very tasty and really easy to do.

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6 users found this review helpful

Reviewer:

MFORBES321

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Fullerton, California, USA

Reviewed: Jul. 9, 2007

This is very odd looking when set and turned onto plate, yet sooooo wonderful, a real taste treat. I realized too late that the reason for a weight on top was to encourage the top slice of bread to soak up juice, and my weight (a small plate) was not heavy enough. Oh well, juast a speed bump on the road to a heavenly dessert.

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20 users found this review helpful

Reviewer:

Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

Reviewed: Jan. 6, 2007

This is great. I used a mixture of fresh raspberries, blackberries, red currants, blueberries and strawberries. The sugar content may seem large, however it is used to give the fruit a jam like consistancy and helps the desert set up. If you are not wanting to use as much sugar, substitute some of the sugar with gelatine or vegetarian equivalent (follow the packet directions), remembering that you will need to add some water as the sugar does provide some liquid once disolved.

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Reviewer:

Tammie

Cooking Level: Expert

Home Town: Mooroolbark, Victoria, Australia

Living In: The Basin, Victoria, Australia

Reviewed: Sep. 24, 2005

I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup Splenda in place of the sugar. It also took 7 slices of bread. I used a slotted spoon to remove the berries from the pot into the bowl and then saved the reserved juice to pour over top of the pudding before adding a tablespoon of fresh whipped cream.

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Reviewer:

elahar

Reviewed: Aug. 28, 2005

Easy to make and uses ingredients that most people have around the house, with the exception of the fresh raspberries. I used frozen raspberries, which I think created too much juice. Also, the amount of sugar seems high, especially if served with sweetened whipped cream. But all in all an easy and delicious recipe. I had to dig into it before it was done because I couldn't wait any longer to try some! I haven't even dumped it out of the bowl yet, so I don't know what it will look like.

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