Blueberry-Nectarine Summer Pudding

Ingredients

• 6 1/4-inch-thick slices brioche
• 7 large nectarines, each peeled, pitted and cut into 6 slices
• 1 tablespoon fresh lemon juice
• ½ cup plus 2 tablespoons sugar
• 1 ½ cups blueberries

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    201 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 39 grams sugars; 2 grams protein; 3 milligrams cholesterol; 25 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Preheat the oven to 350 degrees. Arrange the brioche in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Place the nectarines in a large bowl and toss with the lemon juice and 1/2 cup of sugar. Layer the nectarines over the bread.
2. Place the berries in the bowl and toss with 2 tablespoons of sugar. Scatter over the nectarines. Cover with aluminum foil and bake until very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.

About 1 hour