Servings: ten to twelve.
Use a mix of strawberries, blueberries, and raspberries to make this a red-white-and-blue-striped creation, or use any type of berry you like—just make sure you choose the ripest, tastiest ones available. The bread will soak up all their sweet juices.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I love it :)
This was tasty however I did not like the bread combination. I still prefer sponge cake over bread.
This is a much requested favorite for spring and summer potlucks. I generally make it a full 24 hours in advance. I use all of the french bread including the crusts and have used Triple Sec as a more economical substitute for large gatherings. For more elegant evenings, single Trifles in dessert goblets are gorgeous and just as popular.
This is delicious! Not overly sweet and not too rich--I followed the recipe exactly using Cointreau and it was a big hit. Defnintely a great summer dessert that you can make ahead. I made it 8 hours ahead but it would be even better if made the day before to allow all the bread to soak up even more juice.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?