A simple no-bake pudding turned into a parfait that's perfect for breakfast: it's just white bread, berries, and yogurt.
Summer Pudding Parfaits
About This Recipe
|Active time:||10 minutes|
|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
Cut crust off bread and cut bread into circles to fit your parfait glass. Place 1 piece bread in bottom of each glass.
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.
Serve parfaits chilled with a dollop of Greek yogurt on top if desired.