Berry Summer Pudding
- 10 cups mixed berries, like raspberries, blueberries and sliced strawberries, divided
- 1 dip sugar
- 1 lemon, zested and juiced
- 2 tablespoons raspberry liqueur
- 1 loaf (16 oz.) cinnamon-raisin bread
1.In saucepot over medium heat, bring 5 cups berries, sugar and 2 tablespoon lemon juice to a boil. Cook 7 minutes, or until mixture thickens and berries burst, stirring occasionally. Remove from heat; stir in remaining berries, 1 tablespoon lemon zest and liqueur.
2.Place 1/2 cup berry mixture in bottom of greased 1 1/2 quart souffle dish; top with bread slices. Repeat layering, finishing with bread layers.
3.Cover with plastic. Top with plate and can to weigh down. Chill 6 hours, or overnight. Invert onto plate.