About this recipe: An old recipe but still worth the effort! It's so nice to make this in the summer with really ripe raspberries and it's a great way to use up slightly stale bread. Serve with whipped cream.
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. - 24 Sep 2005 (Review from Allrecipes US | Canada)
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. - 09 Jul 2007 (Review from Allrecipes US | Canada)
I did not actually make this, my friend did for me for my birthday, while she used mixed berries rather than just raspberries, I must say...it was divine!!!!! I loved it Great recipe - 05 Jun 2003 (Review from Allrecipes US | Canada)