Photo: Summer Berry Pudding Recipe
Ingredients
For the berries:
- 2 cups strawberries, cleaned
- 2 cups raspberries
- 1 cup blueberries or blackberries
- 1 cup sugar
- Pinch salt
For the berry puree:
- 1/2 cup simple syrup
- 2 cups raspberries
- Pinch of salt
For the pudding:
- 10 to 15 slices sourdough bread, crust removed
- 1 pint vanilla ice cream
- Sea salt
Directions
Special Equipment: Cheesecloth; heavy can or weight
Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool.
In a blender, puree the simple syrup with 2 pints of raspberries until smooth. Set aside.
Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the cooked berries. Repeat and end with a bread layer on top.
Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight.
To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream
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By phill.garbage.c...
Tucker, GA
on March 30, 2009
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Made it with bread the first time. Tried it again with Angle Food Cake instead of bread. Either way, It is really a very easy, delicious and healthy dessert.
By arc1ciel_4718158
Colorado Spring...
on January 22, 2009
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Four of my French Club members asked for the recipe. It was also an instant success at the Christmas party I went to. This Summer berry Pudding is for all seasons- great taste,color,texture, and is healthy- a definite WINNER
I didn't use any salt. I used cling wrap instead of cheesecloth. Square molds/pyrex makes it easier to stack bread slices on the sides
By Tess Cooks
Westerville, Ohio
on July 12, 2008
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This recipe is INCREDIBLE! I was a bit incredulous about whether or not t would hold together but it did and looked beautiful. The taste is out of this world and great for summer. I didn't have everything on hand and ended up using frozen strawberries and raspberries with only the fresh blueberries. I also used French bread instead of sourdough. I definitely think the sourdough would be easier to work with and will use it next time but none of the above alterations caused a problem with the outcome. This is a company worthy summer classic in my book!!!
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