Vanilla-Scented Mixed-Fruit Summer Pudding

• 1 cup sugar
• 1 vanilla bean, split
• 12 1/4-inch-thick slices brioche
• 8 large peaches, each peeled, pitted and cut into 6 slices
• 1 quart strawberries, hulled
• 1 pint blueberries
• 1 cup raspberries

1. Place the sugar and vanilla bean in a tightly sealed container and set aside for at least 24 hours.
2. Remove the bean and save for making more vanilla sugar.
3. Preheat the oven to 350 degrees.
4. Arrange the brioche slices in a 10 1/2-by-14 3/4-by-2 1/4-inch baking dish in a single or slightly overlapping layer.
5. Place the peaches in a large bowl and toss with 1/2 cup of vanilla sugar.
6. Layer the peaches over the bread.
7. Place the strawberries in the bowl, toss with 1/4 cup of the sugar and layer them over the peaches.
8. Place the blueberries in the bowl, toss with 1/4 cup of the sugar and scatter them over the strawberries.
9. Scatter the raspberries over the top.
10. Cover with aluminum foil and bake until the fruit is very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit.
11. Serve warm or at room temperature.

sugar, vanilla bean, brioche, peaches, strawberries, blueberries, raspberries

Taken from cooking.nytimes.com/recipes/8034 (may not work)