Summer Pudding with Blueberries and Raspberries Recipe
Ingredients
- 1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded
- 4 cups blueberries (1 pound)
- 5 cups raspberries (18 ounces)
- 1 cup sugar
- 1 teaspoon fresh lemon juice
- Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip
- Accompaniment: lemon verbena ice cream
Directions
- Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
- Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
- Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
- Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1357g | |
| Calories 1403 | |
| Calories from Fat 48 | 3% |
| Total Fat 5.69g | 7% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 1335mg | 38% |
| Total Carbs 352.38g | 94% |
| Dietary Fiber 51.9g | 173% |
| Sugars 282.05g | 188% |
| Protein 11.27g | 18% |
