Bread Berry Trifle Recipe. Gluten-Free Adaptable!
Posted on 13th of December, 2011 by Lévana
Also called summer pudding. I think you will be berry-ed out after this recipe. Or will you? I only call it trifle because I like to layer and present it in a trifle dish.
This stunning dish never fails to get raves at every demo I make it at. The stemmed trifle dish adds greatly to the drama, as the see-through glass allows you a real glimpse of the coming attractions! 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 dessert possible year-round! Don’t hesitate to use pitted cherries, plum, all red fruit. If you use rhubarb, add more maple syrup as it is very tart.
Creme de Cassis is a delightful black currant liqueur, widely available at liquor stores.
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 loaf sliced bread, any kind, included sprouted or gluten-free
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 dozen ample servings.