Recipe courtesy of Alton Brown

Strawberry Pudding

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Inactive: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Butter 1 side of 4 of the bread rounds.
  3. 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.
  4. 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.
  1. Macerated Strawberries:
  2. 1 pint medium size strawberries, hulled and sliced
  3. 1/2 (325 milliliters) bottle red wine
  4. 1/8 cup orange blossom honey
  5. 1/2 teaspoon finely chopped lemon zest
  6. 1/2 teaspoon ground black pepper
  7. 1/4 cup sugar
  1. In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.
  2. Yield: 4 servings
43m Easy 96%
CLASS
58m Easy 98%
CLASS
27m Easy 99%
CLASS
23m Easy 100%
CLASS
3m Easy 98%
CLASS
Erin Jeanne McDowell

15-Minute Pantry Pudding

16m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now