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Recipe: No-Bake Berry Bread Pudding

A fruity treat that’s easy to make, without any added sugar

Slice of fruit bread pudding

This fruit-filled bread pudding is simple to make and a perfect dessert, whether to serve at a family dinner or to bring to a larger gathering. It’s also naturally sweet with no added sugar.


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  • 8 cups blueberries, washed
  • 5 cups strawberries, washed, quartered
  • 2 cups raspberries, washed
  • 1 cup rhubarb, diced into small pieces
  • 1 tablespoon cinnamon
  • 2 tablespoons chia seeds
  • 4 cups orange juice
  • 9 slices whole-wheat bread, dried out and cut into bite-sized cubes (half-inch)


  1. In a large, heavy-bottomed pot, add all ingredients except for the bread.
    Mix well, bring to a boil and simmer for 20 minutes.
  2. Strain the fruit and set the fruit and sauce aside (it should be between 5 and 6 cups).
  3. In a large bowl, add the cubed bread and 1 cup of the sauce.
  4. Mix well and allow the bread to absorb sauce.
  5. Add cooked fruit, mix well and place in an 8×8-inch pan.
  6. Cover with plastic wrap and refrigerate overnight.
  7. To serve, top each piece with 2 to 3 ounces of sauce.

Chef notes:
• Frozen berries work well, or a combination of fresh and frozen.
• The denser the bread, the better.


Ingredient health benefits

  • Blueberries: A beloved summertime sweet, blueberries are loaded with antioxidants that protect your cells from free radicals and harmful inflammation. These little fruits also have vitamin C and manganese to promote your immune system’s abilities to fight off invaders and heal wounds. The vitamin K found in blueberries keeps your bones and blood cells in working order, while soluble fiber supports your gut health and helps reduce cholesterol.
  • Strawberries: If you’re looking for an ingredient that’s just as delicious as it is nutritious, strawberries have you covered. They’re full of antioxidants like heart-healthy anthocyanins and vitamin C, which help lower your cholesterol and suppress unwanted inflammation. Strawberries also have fiber, potassium, manganese and folate — essential nutrients with many different functions, like regulating your blood pressure and strengthening your immunity. Eating strawberries regularly might even protect your brain health in the long run!
  • Raspberries: Why stop at blueberries and strawberries? Not only do raspberries add a nice tang to balance out the sweetness in this recipe, but they’re also loaded with benefits. They’re rich in polyphenols — natural plant compounds that can help to reduce your risk of developing certain diseases such as cancer and heart disease. And they’re a great source of fiber. Raspberries share similar vitamins and minerals with strawberries and blueberries, like vitamin C and potassium for a strong immune system and to help keep your blood pressure healthy, which your heart will appreciate.
  • Cinnamon: Spices can contribute more to a recipe than you might think. Cinnamon, which comes from cinnamon tree bark, has antioxidants to promote peak performance in your body’s cells and may lower your cholesterol.
  • Chia seeds: Don’t let their size fool you: Every seed is a little powerhouse of perks. Like raspberries, chia seeds are loaded with polyphenols. And they keep your gut moving and grooving by helping it absorb more nutrients and promoting good bacteria growth. Chia seeds may also help prevent chronic diseases in a few key ways, such as lowering your blood pressure and increasing your omega-3s.
  • Whole-wheat bread: When it comes to breads, nothing is bread-er! Whole-wheat bread is high in whole grains, an essential part of a nutritious diet. Whole grains are full of fiber, heart-healthy fats, plant-based protein, carbohydrates and vitamins like vitamin E. Processed breads have lost these nutrients, and though some manufacturers will try to “enrich” the bread by adding them back in, it’s not the same as getting them from the original source.

Nutrition information (per serving)

Makes 16 servings

Calories: 140
Sodium: 75 mg
Sugar: 16 g
Cholesterol: 0 mg
Saturated fat: 0 g
Fiber: 6 g
Protein: 4 g
Carbohydrate: 31 g


Learn more about our editorial process.

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