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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Chris Ford, pastry chef at Washington, D.C.'s Rogue 24, brings this British-style pudding to picnics and BBQs. Serve with whipped cream and more berries. 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 |
Directions:
1. 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.
2. Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
3. 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.
4. Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.
5. calories 376, 10 grams fat, 71 grams carbohydrate Nutritional analysis provided by Bon Appétit
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