Summer Pudding with Rum Whipped Cream

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely fabulous tasting. Made it with store-bought brioche (from Whole Foods. It took no time to prepare. I didn't have the right size souffle dish, my was 13 inches in diameter, a little bigger than recipe calls for, so I made a tad more berry sauce. Came out beautifully. One note - do not unmold it until you are ready to serve and keep it chilled until then. And, my pudding could have easily served close to 20 people.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this the first time for guests and everyone loved it. The consistency was great and it looked and tasted delicious. The only comments I have are these: Using port instead of framboise makes the dessert even better, and use about 1/2 a cup of sugar instead of 1 1/2 cups, because the sweetness of the berries eliminates the need for so much sugar. Other than that, perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I couldn't find briosh in Missippippi, so I used oat breat the first time I made it with oat bread and french bread the second. Couldn't afford the raspberry brandy so used raspberry schnapps and skipped the cream because of lactose intolerance. I used frozen rasberries and blueberries and fresh strawberries.
Served with some walnuts on top of each cut piece.
IT WAS SO EASY to make! It's the waiting that's hard.
MADE IT IN A DEEP GLASS BOWEL AND TOOK IT TO A PARTY, THEN FLIPPED IT THERE AND EVERYONE WANTED THE RECIPE.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

She didn't open containers that weren't washed. Before every cooking show the prep people (usually interns clean everything and put it away in the refrigerator. Even mellons and avacados are washed! They also set the food out from the fridge to the counter top. All of these shows must maintain sanitary conditions that would make our kitchens look like ..........whatever!!! Also, the food that is cooked is usually eaten by the crew and they don't eat dirt!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fairly easy to make. Came out of pot perfectly.(I was worried about this Sliced nice but tastedalittle sweet. I did not make the rum cream to top pudding. I will with the next servings.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I hesitated before I made this...read all of the reviews, etc...Here is what I needed to hear--this does not turn out to be soggy bread. It really gets the texture of the traditional bread pudding. Very dense, not wet, slightly chewy. I made it with Challah--it was delicious with just the right amount of sweetness. I will make it for the rest of my life! Make sure to get all of the crust off, or they get pretty chewy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe. I made the Brioche bread and had a second loaf. This was just what it was made for. I would make this again. Oh and as for the person who said that she uses dirty berries? Hello that's why they have a crew that takes care of those little details. Nevermind!!! Try this and you'll be hooked.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best ever!

Truly a fantastic recipe, and extremely easy. I would suggest using challah bread for the layering. It has a wonderful texture and is slightly sweeter. It is also (in my experience easier to find in the store!

This recipe is beautiful and delicious. I have made it three or four times already and I plan to make it again and again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been wanting to try this recipe for a while, but was unsure of how it would turn out. Bread soaked in fruit juice? It sounded strange. However, I trust Ina's recipes so I decided to try it. I used challah bread because I couldn't find brioche. I also used an angel food cake pan instead of a souffle dish. This dessert was AMAZING. My whole family loved every bite of it. They kept saying how perfect it was for the summer. The flavor and sweetness of the sauce was perfect. The rum whipped cream is a must with it. Will definitely make again and again!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Won over everyone at our family reunion, so simple to make the night before and looked so pretty on the cake dishes.....and the whip cream was so yummy....copies went to everyone!