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Summer Berry Pudding

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Ingredients

  • Special equipment:
  • 2 pintsstrawberries, hulled, quartered
  • 2 pintsblueberries
  • 2 pintsraspberries
  • 1 cupplus 2 Tbsp. sugar
  • 1 vanilla bean, split lengthwise
  • 11-lb. loaf brioche or challah bread, cut crosswise into 1" slices
  • 6 tablespoonsunsalted butter, room temperature
  • 1/2 teaspoonground cinnamon
  • A 9"-10"-diameter springform pan

Details

Servings 10
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

• Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.

• Spread bread slices with butter. Mix remaining 2 Tbsp. sugar and cinnamon in a small bowl. Sprinkle over bread slices.

• Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days. Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.


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