Summer Pudding

submitted by butterflydog

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 Tbsp fruit flavored liquor, ruby port or brandy
Heavy cream, sweetened and whipped for a topping/garnish
Mint leaves as a garnish

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 the berries
in place. I made this for a ladies luncheon with many requests for the
recipe. Line a bowl ( 6 to 8 cup capacity ) with plastic wrap. Or Use a
plastic gelatin type mold, then you don't need plastic wrap to line it.
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. 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. Place (Ladle ) fruit into
the bread lined bowl. Top with more crustless bread. Cover with plastic
wrap.

Weigh down the top with a heavy plate that fits snugly over the top of the
pudding. Chill 24 hours. Prior to serving, carefully remove
plate/plastic, invert bowl onto a platter and remove plastic. 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. Yield 8 to 10 servings.

Note: other fruit such as cranberries, and chopped ripe peaches may be
used. 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.

Note 2: use any combination of berries to make about 8 cups. Some
cranberries also add a lovely color and I used them in the recipe with
excellent results.

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