A berry-and-bread breakfast to rival jam and toast

Leftover berries, sugar and a few slices of old-fashioned white sandwich bread turn classic summer pudding into a warm-weather breakfast treat.

Several years ago, when I worked in the test kitchen at a food magazine in New York, I consulted one of the interns, a young, very wealthy British expat, about fancying up a recipe for British summer pudding — a layered dessert of bread soaked through with berries and syrup until soft and eaten cold with a glug of cream poured over the top — with brioche instead of the classic cheap white sandwich bread.“Brioche?!,” she said sarcastically.

A quarantine-induced comfort food craving caused me to buy a loaf of Bunny weeks ago to make old-school grilled cheese sandwiches, and with the leftovers I’ve made summer pudding. Like orange blossom water or rose water? Toss in a few drops. On a recent walk in the neighborhood, I plucked off a couple lemon blossom petals from a neighbor’s tree and tossed them in; if you’re in L.A. and can get away with such petty thievery, I highly recommend it for the intense floral aroma it adds to the berries. If I have candied ginger in the pantry — either the dried, sugar-crusted kind or the knobs floating in syrup — I mince up a spoonful and add it to the berries for heat too.

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