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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is so simple and delicious. It's hard to imagine that white bread and sweetened berries can mingle to produce a luscious summer dessert.The bread soaks up the juices, turns a vivid pink/purple and holds theberries in place. Read more . I made this for a ladies tea party luncheon with many requests for the recipe. Ingredients:
1 loaf of a sandwich white bread, crusts removed |
( i.e pepperidge farm or similar brand ) |
1 pint blueberries |
1 pint strawberries, sliced or cut up |
1 pint red raspberries |
1 pint blackberries or other type berries ( red or black currents etc.) |
1 cup sugar or to taste |
2 tbs. fruit flavored liquor , ruby port or brandy |
heavy cream , sweetened and whipped for a topping/garnish |
mint leaves as a garnish |
Directions:
1. Line a bowl ( 6 to 8 cup capacity ) with plastic wrap .Or Use a plastic
2. gelatin type mold, then you don'tneed plastic wrap to line it .
3. Remove crusts from bread and piece bread into bowl, pressing pieces together (somewhat like a puzzle ) so no space is left. It's okay to overlap the bread pieces,but press them in
4. Meanwhile place fruit in a pan with the sugar and liquor and over medium heat just bring to a boil and then simmer 5 or 10 minutes so fruit release its juice and fruit becomes softened. Remove from heat and cool.
5. Place(Ladle ) fruit into the bread lined bowl. .
6. Top with more crustless bread. Cover with plastic wrap.
7. Weigh down the top with a heavy plate that fits snugly over
8. the top of the pudding.
9. Chill 24 hours.
10. Prior to serving, carefully remove plate/plastic, invert bowl onto a platter and remove plastic.
11. Decorate the pudding mold with whipped cream and mint leaves. Slice wedges ( or spoon off pieces )and place on plate, spooning on any extra juices over the pudding.
12. Note: other fruit such as cranberries, and chopped ripe peaches may beused.
13. Bread such as egg or challah also may be use. One does not want to use a fluffy spongy type of bread but rather a firmer one that will be able to soak up the berry juices and yet hold a shape.
14. Note 2: use any combination of berries to make about 8 cups. Some
15. cranberries also add a lovely color and I used them in the recipe with excellent results.
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