- 10
- 30 mins
- 90 mins
Ingredients
- 2 pints strawberries, hulled, quartered
- 2 pints blueberries
- 2 pints blackberries
- 2 pints raspberries
- 1 cup plus 2 tablespoons sugar
- 1 vanilla bean, split lengthwise
- 1 1-pound loaf brioche or challah bread, cut crosswise into 1" slices
- 6 tablespoons unsalted butter, room temperature
- 1/2 teaspoon ground cinnamon
- Special equipment: A 9"10"-diameter springform pan
Preparation
Step 1
Preparation
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 tablespoons 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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