Ingredients
- 1 pint strawberries
- 1 pint raspberries
- 1 pint blackberries
- 1 pint red or black currants (see note)
- ½ cup superfine sugar or enough to sweeten fruit
- 1 1-pound loaf good quality white bread, unsliced
- ⅓ cup framboise or other fruit-flavored eau de vie
- 1 ½ cups heavy cream
- 1 teaspoon zest of grated orange
- Nutritional Information
Nutritional analysis per serving (6 servings)
553 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 9 grams dietary fiber; 29 grams sugars; 11 grams protein; 81 milligrams cholesterol; 410 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six or more servings
Preparation
- Place the berries and sugar in a medium-sized bowl and macerate lightly. Set aside for one hour or until the berries have given off about three-quarters of a cup of juice.
- Cut the bread into half-inch slices and remove the crusts. Then cut the bread into 2-inch fingers. Line the sides of a two-quart souffle dish with the bread and fill in the bottom tightly, cutting the slices to fit as needed.
- Combine the berry juice with the liqueur in a small bowl and brush the bread lining with the berry mixture, just until damp.
- Whip the cream and gently fold into the mashed berries with the zest. Spoon the mixture into the souffle dish and cover the top with the bread to form a lid. Brush with the juice mixture, just until damp. Cover with plastic wrap.
- Set a plate on top of the pudding that will just fit inside the souffle dish to lightly weigh it down. Refrigerate for 24 hours.
- When ready to serve, remove the plate and invert the souffle dish onto a serving dish and serve.
- Any fresh berry combination such as blueberries, blackberries, strawberries, raspberries, gooseberries and red or black currants will work in this recipe.
Dining and Cooking