Summer Pudding

This is definitely an unusual summer dessert.  You use fresh summer berries and bread.  I have used a glass bowl for a mold.

Summer Pudding

Ingredients

1 pint strawberries, hulled and sliced
1 1/2 cups sugar
3 half pints raspberries, split
1 pint blueberries
2 Tbsp framboise
1 loaf brioche or egg bread, 1 to 1/2 lb loaf

Directions

Combine strawberries, sugar and 1/4 cup water in a medium saucepan and cook uncovered over medium low heat for 5 minutes.  Add 2 half pints of raspberries and all the blueberries and cook, stirring occasionally until mixture reaches a simmer.  Cook for 1 minute.  Off the heat stir in the remaining raspberries and framboise.

Slice the bread in 1/2 inch thick slices and remove the crusts.  In the bottom of a 7 1/2 inch round by 3 inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.  Arrange slice of bread in a pattern (this will become the top when it's unfolded) and then add more berry mixture to saturate.  Continue adding bread, cutting it to fit the mold, and berries.  Finish with bread and cooked berries, using all the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding.  Find a plate approximately the same diameter as the inside of the mold and place it on top.  Weight the mod with a heavy can and refrigerate.  Remove the weight after 6-8 hours.  Cover the pudding with plastic wrap and refrigerate overnight.  Just before serving, run a knife around the outside of the pudding and untold it upside down onto a serving plate.

Serve in wedges with whipped cream.