Ingredients
- 1 1/2 pkg Mixed Fresh Berries, (hulled and quarter strawberries,) plus extra berries for garnish
- 3/4 cup Plus 1 T. Sugar
- 4 tsp Minced Fresh Ginger
- 1 lb Day Old French Bread, crusts removed, crumb cut into 1/2" cubes (5-6 cups)
- 1/2 cup Grand Marnier or Cointreau
- 1 1/2 cups Heavy Cream
Preparation
Step 1
Heat berries and add 3/4 cup sugar in 4 quart pan over medium high heat, stirring occasionally, until they start to release juice but are still whole and intact, about 5 minutes. Stir in ginger and pour mixture onto rimmed baking sheet to cool. Meanwhile, in large bowl, toss bread with 5 T. liqueur. In chilled metal bow, with chilled beaters, whip cream with remaining 3 T. liqueur and 1 T. sugar to almost stiff peaks. In 2 1/2 quart clear glass bowl, layer in following order: 1 mounded cup of bread cubes, 1 cup of berries and juices and 1 cup of whipped cream. Repeat 3 times. You should have 12 layers total. For the final layers, use all the remaining bread, berries and their juices, and whipped cream. Cover and refrigerate until juice has completely softened the bread, at least 4 hours or overnight. Garnish with fresh berries before serving.