Strawberry Pudding

Total Time:
40 min
Prep:
30 min
Inactive:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Macerated Strawberries, recipe follows
  • 16 slices stale potato bread
  • 1 tablespoon butter, room temperature
  • Macerated Strawberries:
  • 1 pint medium size strawberries, hulled and sliced
  • 1/2 (325 milliliters) bottle red wine
  • 1/8 cup orange blossom honey
  • 1/2 teaspoon finely chopped lemon zest
  • 1/2 teaspoon ground black pepper
  • 1/4 cup sugar
Directions

Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.

Butter 1 side of 4 of the bread rounds.

Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.

Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.

Macerated Strawberries:

In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.

Yield: 4 servings


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    7 Reviews
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    It wasn't the best desert I've ever made. I didn't care for the mushy bread and the wine (Merlot over powered the taste of the strawberries. Although the technique intrigued me, it lacked dimension and texture.
    Ok this was a tough one to get perfected... 
    I tried several variations - using Challah instead of Potato bread, and using different wines. 
     
    Ultimately, the best version I created kept with the Potato bread, but dispensed with normal wine and used Ruby Port instead. The sweetness of the port complimented well with the strawberries and didn't overpower the flavor. Some of the previous incarnations tasted like nasty (manishevitz-esque) over-oxidized wine-soaked bread. I also let the strawberries macerate in just the sugar and honey overnight and then added the port about an hour or two before I made the actual rounds.
    I got a good buzz eating it. The clotted cream didn't work at all. I ended up having to whip. Also, I felt that the strawberry flavor was lost in the wine. I didn't use a strong wine, so that wasn't the problem.
    I love it
    very good
    Lots of work for a little eat. Might be better with ice cream. Too tart for me.
    This recipe sounded so strange that I felt compelled to try it and it is deliciious! The difficulty is finding steel cans to take the lids off of both ends so I used tomato cans.
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    This recipe is featured in:

    Summer Parties