Summer Pudding
(Published: )
| Prep Time |
Cooking Time |
Servings |
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1 person |
Ingredients:
- 6 1/2-inch-thick slices French bread
- 1 1/2 c hulled strawberries
- 1 1/2 c frozen unsweetened raspberries
- 1 1/2 c frozen unsweetened blueberries
- 1 1/2 c frozen unsweetened blackberries
- 1/2 c sugar
- 1/4 c cranberry juice cocktail
- Lightly sweetened whipped cream
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Directions:
Preheat oven to 400°F. Place bread slices on baking sheet. Bake until slightly dry and firm (8 min). Trim crusts (save for stuffing, feeding the birds or compost). Arrange bread slices over bottom and up sides of 6- to 6 1/2 cup bowl to line completely; trim overhang and reserve.
Combine thawed or fresh fruit, sugar and cranberry juice cocktail in large saucepan. Stir over low heat just until frozen berries thaw and sugar dissolves (10 min). Remove from heat.
Ladle fruit and juices into bread-lined bowl. Cover fruit with reserved bread trimmings. Cover with a plate and weigh down plate with a can. Refrigerate overnight.
Remove weight and plate. Invert pudding onto platter. Cut into wedges and serve with sweetened whipped cream.
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