by merrill
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5 cups mixed berries (I used a mix of blueberries, raspberries and blackberries) Ask a question about this ingredient
1/2 to 2/3 cup sugar, depending on the sweetness of your berries Ask a question about this ingredient
1 loaf dense white sandwich bread (I like Pepperidge farm) Ask a question about this ingredient
Heavy cream for serving Ask a question about this ingredient
Put the berries and 1/2 cup sugar in a medium, heavy saucepan over medium low heat. Heat, stirring occasionally, until the sugar dissolves. Taste (careful, it's hot!) and add more sugar if it doesn't seem sweet enough. Let the mixture come to a simmer and cook gently for about 5 minutes, until the berries are still whole but have released a significant amount of juice. Remove from the heat and let cool to room temperature.
Ask a question about this stepSelect a 4 to 5 cup bowl or round mold. Trim the crusts from the bread and line the bowl with one layer of bread, cutting the bread into pieces and fitting them in like a puzzle (see photos above). Carefully spoon about half of the cooled berries and their juices into the bread-lined bowl. Arrange another layer of bread over the berries and then spoon the rest of the berries over the bread layer. Add a final layer of bread to the top, taking it all the way to edges of the bowl so the juices are sealed in.
Ask a question about this stepCut a round of cardboard to fit inside the bowl (it should be able to sink down a few inches) and cover it with foil. Lay this on top of the pudding and weight it down with something heavy (I used two small cast iron skillets stacked on top of a shallow bowl turned upside-down). Refrigerate the pudding at least overnight, and for up to 36 hours. Remove the weights and the cardboard and carefully turn it out onto a serving platter. Cut it into slices at the table, passing around the cream to drizzle over the top.
Ask a question about this stepmade a variation of this in India with the local tropical fruits, Mango, pineapple, grapes dotted with fresh pomegranate spiced with cardamom. (the bread available there does not have that unpleasant telltale acrid note of preservative vinegar. & the end result was Fabulous! ) observation make sure that the bowl used in not too deep or high walled, the dish tends to cave a bit when unmolded.
lovely looking and interesting ingredients- i conclude this as a delicious authentic pudding and so easy top prepare
I made this last night and served it today. I know I cooked the fruit long enough but the outer layer of bread wasn't soaked through completely with the juice. I had a heavy weight on top so I'm wondering if my bowl was too shallow. Of course, it was delicious! When I make it again, I'll do it with more fruit in my bowl to make it a little taller (mine was about 2" tall). Thanks for the recipe -- so easy and others think it looks exotic :)
I had the same issue about the soaking, I simply made up some more berry syrup (this time crushing the berries well, strained the syrup & manually poured it over!)
This recipe is also very good when made with angel food cake in lieu of PF bread. No matter which way you make it, it is delicious.
I found that this recipe takes more than one loaf of trimmed Pepperidge Farm Sandwich bread unless you want to use some of the crusts which for me tonight I needed to do just that. to fill in spots.
Funny, I never use more than 3/4 of a loaf. How big is your bowl/mold?
wow..I wonder if I can get my bakery to slice the bread lengthwise to get wide sheets of bread, just so that I can lay the slices side by side to make this.. (I think this should be categorized under the 'genius' recipes!
Made this over the weekend, & although I served it with whipped cream from a can, it was simply divine. Am thinking of making a version with tropical fruits for my blog (pineapple, lychee & mango pulp) will let you know if it works out. I
Yumm...I have leftover croissants, will they be too buttery?
They probably won't absorb the juices the way the white bread does -- you really need it to soften and mold together.
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Just like Granny used to make! Lovely!