Monday, August 20, 2012

Berry madness!

Berries are wildly abundant this time of year so get your berry groove going and make this British style berry pudding recipe. My mom used to make one like this when she was younger. Serve with sweet whipped cream. It easy to make and crazy good!

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 inch slices
6 tablespoons unsalted butter, room temperature
1/4 teaspoon ground cinnamon (optional)

Line rounded pan or bowl (8 –10 inches in diameter) 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 3 hours and up to 2 days.

Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic. Indulge, and prepare to Ooooh and aaaaahh!

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