300 Bakery Pastry Chef Terri Wu’s June recipe creates a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. Easy to make and share with family and friends.
3 pints strawberries (about 6 cups), hulled and quartered
1 cup granulated sugar
1 tbsp freshly squeezed lemon juice
2 pints blackberries (about 4 cups)
2 ½ pints raspberries (about 5 cups)
1 loaf Brioche or thick sliced white bread
Pinch of kosher salt
- Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, making sure to press it into the corners and allowing a 1 1/2-inch overhang on all sides.
- In a heavy, nonreactive saucepan, combine the strawberries, sugar, lemon juice, and salt over medium heat and cook, stirring occasionally, until the strawberries begin to give up some of their juice, about 10 minutes. Add the blackberries and raspberries and continue cooking until all the berries are soft and have broken apart, forming a sauce, about 10 minutes. Remove from the heat and let cool to warm.
- Trim off the crusts from the bread and cut the loaf into slices 1/4 inch thick. If the bread is tore bought just trim off the crust.
- Spread 1/2 cup of the berry sauce into the bottom of the prepared pan. One piece at a time, dip the brioche into the sauce in the saucepan, saturating it. Place the berry-soaked brioche pieces in the pan, forming a single layer and a snug fit. Spread 1/2 cup of the berry sauce on top of the brioche. Repeat the layering, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce.
- Place the loaf pan on a baking sheet. Cover with a pan that fits just inside the loaf pan. (Another loaf pan of the same size usually works.) Put a large food can or other weight heavy enough to compress the pudding into the second pan. Some of the berry juices will leak out. That’s why you want it on the baking sheet. Refrigerate for at least 6 hours.
- To unmold the pudding, remove the weight and pan and invert the loaf pan onto a cutting board. Lift off the pan and carefully peel off the plastic. Cut the loaf into 8 slices and place on individual plates. Top with whipped cream and fresh berries.
Planning ahead -The pudding may be made up to two days ahead and kept refrigerated (unmold just before serving).