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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This is SO good. This recipe is from Abby Mandel's 'Weekend Cook' column that appeared in the Chicago Tribune's Home section about 9 years ago. Chill time is 4 hours. Ingredients:
1 pint strawberry, hulled |
1/2 pint raspberries |
2 -4 tablespoons sugar |
3 cups day-old brioche bread or 3 cups challah or 3 cups other bread, cut in 1/2 inch cubes |
lightly sweetened whipped cream or low-fat vanilla frozen yogurt or ice cream |
Directions:
1. Puree strawberries and raspberries with 2 T.
2. of the sugar in blender or food processor; mixture should be a bit tart.
3. Add remaining sugar as desired.
4. Let stand at room temperature 1 hour.
5. Toss bread cubes with berry mixture in 1 1/2 qt bowl.
6. Let rest until all liquid is absorbed, about 10 minutes, tossing often.
7. Divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.
8. Place dishes on baking sheet; drape dishes with plastic.
9. Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz. can).
10. Refrigerate 4 hours or overnight.
11. Run a knife around edge of each dish.
12. Invert onto dessert plates.
13. Serve with a dollop of whipped cream, yogurt or ice cream.
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