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Recipes
September 2011

Summer Berry Pudding

By Chris Ford of Rogue 24 in Washington D CPhotography by Romulo Yanes

5.0

(1)

Image may contain Plant Fruit Food Raspberry Blueberry and Dessert
©Romulo Yanes

Recipe information

  • Total Time

    1 minutes

  • Yield

    10 Servings

Ingredients

2

pints strawberries, hulled, quartered

2

pints blueberries

2

pints raspberries

1

cup plus 2 Tbsp. sugar

1

vanilla bean, split lengthwise

1

1-lb. loaf brioche or challah bread, cut crosswise into 1' slices

6

tablespoons unsalted butter, room temperature

1

/2 teaspoon ground cinnamon

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Spread bread slices with butter. Mix remaining 2 Tbsp. sugar and cinnamon in a small bowl. Sprinkle over bread slices.

    Step 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. Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.

Nutrition Per Serving

One serving contains: Calories (kcal) 376.2 %Calories from Fat 23.9 Fat (g) 10.0 Saturated Fat (g) 5.0 Cholesterol (mg) 41.1 Carbohydrates (g) 70.5 Dietary Fiber (g) 9.9 Total Sugars (g) 35.2 Net Carbs (g) 60.5 Protein (g) 6.4 Sodium (mg) 225.2
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