Comida Kraft
Recipe Box

Summer Pudding

 idara29
Prep Time
0
min.
Total Time
8
hr.
45
min.
Servings

0

What You Need

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Make It

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  • In a large, non-aluminum saucepan, combine berries and sugar. Cook over medium heat until sugar is dissolved and berries release their juice but still retain some shape, about 10 minutes. Place berries in a large sieve over a bowl to catch juices.
  • Swirl some of the berry juice in the bottom and up the sides of a flat-bottom, glass or ceramic mold or bowl with a 3-quart capacity. Cover bottom and sides up to 1 1/2 inches from the top of the mold with bread slices, cutting pieces to fit any holes. Pour a little more reserved juice over bread on sides. Add half the fruit. Top with a layer of bread, piecing to fit. Cover with remaining fruit, then with a last layer of bread, piecing to fit. Pour in all but 1/2 cup of the remaining juice, brushing with pastry brush to cover bread. Cover with plastic wrap. Place flat plate or pot or smaller mold on top. Weight with four 15-oz. cans. Set on plate to catch any drips. Refrigerate overnight.
  • To serve, remove cans and plastic wrap. Loosen edges of pudding carefully with spatula. Invert onto serving plate. Brush any white bread spots with reserved juice. Slice into wedges with serrated knife.

Notes

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