• 3 cups strawberries, rinsed, hulled, and quartered
• 3 cups mixed raspberries and blueberries, rinsed
• 3/4 cup sugar
• 24 slices white sandwich bread, crusts removed
• Whipped cream for serving
Serves 4 to 6
|Directions:In a large saucepan, combine the berries and sugar. Cook over medium heat until the berries begin to break down and the sugar is dissolved, about 5 minutes. (Do not mash fruit.) Remove from heat and cool for 10 minutes.
Line a 4-cup soufflé dish, mixing bowl, or charlotte mold with plastic wrap. Cut 16 slices of bread in half to form two triangles each. Cut remaining slices in half to form two rectangles each. Place half of the triangles on the bottom of the mold to cover it completely. Place the rectangles around the side of the mold, overlapping each piece.
Spoon the berries into the mold. Arrange the remaining bread triangles over the top and cover with plastic wrap. Set mold on a plate to catch any juices that spill out. Lay another plate on top and place a 2-pound weight or a can of food on it to ensure that the bread absorbs all the juices. Refrigerate overnight.
To unmold, remove the plastic wrap from the top. Invert the mold onto a clean serving plate. Remove plastic wrap from the rest of the pudding. Cut into wedges and serve with whipped cream.