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.
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.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.