Summer Pudding Parfaits

[Photograph: Carrie Vasios]

A simple no-bake pudding turned into a parfait that's perfect for breakfast: it's just white bread, berries, and yogurt.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Summer Pudding Parfaits

About This Recipe

Yield:serves 4
Active time:10 minutes
Total time:overnight
Special equipment:4 parfait glasses, plastic wrap, saucepan
This recipe appears in: Wake and Bake: Summer Pudding Parfaits


  • About 8 slices white bread such as Wonder Bread
  • 1 pound strawberries, sliced
  • 6 ounces raspberries
  • 6 ounces blackberries
  • 3/4 cup sugar
  • 1 tablespoon water
  • Greek yogurt, optional


  1. 1

    Cut crust off bread and cut bread into circles to fit your parfait glass. Place 1 piece bread in bottom of each glass.

  2. 2

    In a large saucepan over medium heat, combine all berries, sugar, and water. Heat, stirring occasionally until juices are released, about 4 minutes. Spoon some fruit into each glass, covering bread. Add another layer of bread, then top it with remaining fruit. Cover glasses with plastic wrap, place into refrigerator and refrigerate for 8 hours or overnight.

  3. 3

    Serve parfaits chilled with a dollop of Greek yogurt on top if desired.

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