Summer Berry Pudding
By chefjaci
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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