Summer Berry Pudding
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Ingredients
6-8 servings
- 2 pints fresh strawberries, rinsed, hulled, and sliced
- 1 pint fresh raspberries
- 1/2 pint fresh blueberries
- 1/2 pint fresh blackberries
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice from 1 lemon
- 8 slices potato bread (stale), challah, or other good-quality white bread
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Preparation
Step 1
Heat strawberries, raspberries, blueberries, blackberries, and sugar in a large nonreactive saucepan over medium heat, stirring occasionally, until berries begin to release their juice and sugar has dissolved, about 5 minutes. Off heat, stir in lemon juice; let cool to room temperature.
Step 2
While berries are cooling, spray a 9 x 5-inch loaf pan with vegetable cooking spray. Remove crusts from bread slices and trim them to fit in a single layer in the loaf pan (approximately 2 1/2 slices per layer). Line the loaf pan with plastic wrap, ensuring it lies flat against the surface, leaving no air space.
Step 3
Place the loaf pan on a rimmed cookie sheet and use a slotted spoon to place about 2 cups of fruit into the bottom. Lightly soak enough bread slices for one layer in juice and place on top of fruit. Repeat with two more layers of fruit and bread. Top with remaining juices, cover loosely with plastic wrap, and weight with a second cookie sheet and several heavy cans.
Step 4
Refrigerate puddings for at least 8 and up to 24 hours.
Step 5
Remove weights, cookie sheet, and plastic wrap. To unmold, invert onto a serving platter. Lift off loaf pan; remove plastic wrap lining and serve.
Step 6
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Chef's notes
CI’s tips:
Stale the bread for this recipe by leaving it out overnight. Alternatively, put the slices on a rack in a single layer into a 200-degree oven for 50 to 60 minutes, turning them once halfway through.
If using challah, cut it into 1/2-inch-thick slices.
If neither potato bread nor challah is available, use good-quality white sandwich bread with a dense, soft texture.
Whipped cream is the perfect accompaniment to summer pudding.
