Summer Bread Pudding


Line an 8 1/2 by 5 by 2 1/2-inch bread pan with plastic wrap leaving enough excess to cover the top of the contents later.

Combine the berries and sugar in a heavy bottom saucepan. Cook over a low heat, stirring gently, until the sugar dissolves and the berries become juicy. This will take about 5 minutes.

Stir the orange juice into the berries.

Cover the bottom of the bread pan with a thin layer of the berries.

Top the berries with a layer of bread slices. Be sure the slices fit together tightly.

Add another, thicker layer of berries. Top them with a layer of bread. Continue this process until the pan is full, finishing with a layer of bread. You will probably end up using 3 layers of berries and 3 layers of bread.

Pour any remaining juice over that last layer of bread.

Fold the excess plastic wrap over the top of the bread pudding.

Place the bread pan on a plate or cookie sheet to catch any overflow of the berry juice.

Now you need to weigh down the top of the pudding to ensure that it sets firmly and all the bread gets soaked. Place a second bread pan on top of the bread pudding. To give it some weight, place a few soup cans inside the empty bread pan.

Now, put all of this into the refrigerator to chill for at least 8 hours and up to 24.

After the bread pudding has chilled, unfold the plastic wrap and unmold it by turning the bread pan over onto a platter.

Serve sliced with a dollop of fresh whipped cream.


Time to prepare: 50 minutes.

Serves 6.


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