berry trifle

Bread Berry Trifle Recipe. Gluten-Free Friendly

 Berry trifle is also called summer pudding.

Mine is a healthy spin on the British Dessert favorite. I think you will be berry-ed out after this recipe. Or will you? Never enough berries!

Traditional berry trifle, like most trifles, includes some custard and/or some whipped cream, but my berry trifle doesn’t need the rich custard and cream to be delicious and beautiful, so I call it berry trifle because I like to layer it and present it in a trifle dish.

This stunning berry trifle never fails to get raves at every demo I make it at.

Gluten-free bread will work here just as well as the regular kind.

As you know I Love Love Love frozen berries, and use them everywhere they don’t need to look pretty, which makes this berry trifle possible year-round! I hope I don’t sound like a rebel if I confess my preference for frozen berries over fresh berries in virtually all berry-based recipes (smoothies, sauces, puddings, crumb pies and more). Don’t hesitate to use pitted cherries, plum, all red fruit in this berry trifle. If you use rhubarb, add more maple syrup as rhubarb is very tart.

Creme de Cassis is a delightful black currant liqueur, widely available at liquor stores, a must in this berry trifle: Don’t skip it!

Ingredients

  • 1 cup cranberry or pomegranate juice
  • 1/4 cup arrowroot or tapioca flour
  • 8 cups frozen mixed berries
  • ⅔ cup maple syrup, or a little more (don’t add more until you taste the finished berry mixture)
  • 1/4 cup crème de cassis (liquor stores)
  • Juice and grated zest of 1 lemon
  • 1-pound loaf sliced bread, any kind, included sprouted or gluten-free

Instructions

Whisk the juice and arrowroot in a medium saucepan until smooth. Turn on the flame. Whisk in the berries, maple syrup, crème de cassis, juice, and zest, and bring to a boil. Reduce to low and cook 5 more minutes.

Place one layer bread slices in a 9-by-13-inch pan or in a trifle mold, making sure you cover the bottom completely. Pour a third of the berry mixture evenly to get the bread thoroughly soaked. Repeat 2 times: one layer bread slices, berry mixture (total: 3 layers breads, 3 layers berry mixture). Cover and chill the mold.

Makes a good dozen servings. Serve alone or with a dollop of plain yogurt, or a scoop of sorbet

Yield: Makes a dozen ample servings.

2 replies
    • Lévana
      Lévana says:

      That’s right! Mine is more health-oriented and 100% nutritionally correct, and perfectly adaptable to gluten-free diners! It’s fabulous: hope you make it soon:-)))

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