11 lb loaf brioche of challah bread, cut crosswise into 1 inch slices
6 tablespoons unsalted butter, room temp
1/2 teaspoon cinnamon
Instructions
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.
Spread bread slices with butter. Mix remaining 2 Tbsp. sugar and
cinnamon in a small bowl. Sprinkle over bread slices.
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. Remove plate
and plastic from top of pudding. Invert onto a plate. Release pan
sides; remove pan and plastic.
Originally Submitted
1/31/2015
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