Summer Berry Pudding
A luxurious layered dessert made with fresh summer berries and butter-toasted brioche, soaked in a sweet vanilla-infused berry sauce until the bread turns a gorgeous purple-red color. Perfect for showcasing the season's finest berries.
Ingredients
- •2 pints strawberries
- •2 pints blueberries
- •2 pints blackberries
- •2 pints raspberries
- •1 cup sugar
- •1 whole vanilla bean
- •1 pound brioche or challah bread
- •6 tablespoons unsalted butter
- •½ teaspoon ground cinnamon
- •1 piece springform pan
Cooking Instructions
- 1.
Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
15 min
- 2.
Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
10 min
- 3.
Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
20 min
- 4.
Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.
5 min
