Easy Berry Charlotte

For this you need a 1 1/2- to 2-quart bowl or pudding mold. I happened to use my fondue pot, which worked perfectly. You can add a little bit of booze to the whipped cream if you like, a little splash of Grand Marnier or amaretto.


  • 1 quart strawberries, hulled and quartered
  • 1 pint blackberries
  • 1 pint raspberries
  • 1 or 2 tablespoons sugar
  • 1 loaf brioche bread (I used Amy’s; it’s about 9 inches long)
  • Fresh berries, for garnish
  • Whipped cream, for serving


In a saucepan, combine the strawberries, blackberries, raspberries, sugar, and 1/4 cup water. Bring to a simmer and cooked for about 5 minutes. Set a strainer over a bowl and spoon the fruit in. Let the berries drain for a good while until all the liquids come out.

Meanwhile, line a 1 1/2- to 2-quart bowl or pudding mold with plastic wrap, leaving an overhang all around. Trim the crust off the loaf of bread. Cut the bread into slices 1 to 1 1/2 inches thick. Cut all the slices but one into 3 pieces so you end up with rectangular bricks that you could shape. Trim the remaining slice of bread into a round the same diameter as the bottom of the bowl you are using.

Fit all the bread into the mold first: put the round piece in the bottom of the bowl. Line the sides of the mold completely with the bread pieces, standing on end, saving enough pieces to cover the top once the mold is filled.

One by one, take the pieces of brioche out of the mold, dip into the drained fruit juice to soak, and then place back in the mold. Pour the berries from the strainer into the center of the mold. Cover the top with more bread pieces and press down. Wrap the plastic up over the bread and weight it down (I used a little saucer weighted down with a bag of rice). Refrigerate it overnight.

The next day, to serve, remove the weight and open the plastic wrap. Flip it over onto a plate to unmold it and peel off the plastic wrap. Top it with a few more berries and serve it with fresh whipped cream.

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Rachael Ray