Summer Fruit Pudding
- 1 loaf challah (1 1/4 pounds), sliced, crusts trimmed
- 1 pound strawberries, quartered
- 3 1/2 pints raspberries
- 3 1/2 pints blackberries
- 1/2 cup sugar
- 1/2 teaspoon finely grated lemon zest
- Line a 2 1/2-quart souffle dish with plastic wrap, leaving at least 6 inches of overhang all around.
- Line the bottom with a few slices of challah, overlapping them slightly.
- Line the side of the dish with challah, overlapping the slices slightly.
- Reserve a few slices for the top.
- In a large saucepan, combine the berries, sugar and lemon zest.
- Simmer over low heat just until the sugar is dissolved and the berries release some of their juices, about 5 minutes.
- Spoon the berries and their juices into the challah-lined dish, mounding them slightly above the top.
- Top with the remaining challah and press down to compact so the challah is flush with the top of the dish.
- Fold the plastic wrap over the pudding.
- Top with a small plate and weight it down with a heavy can.
- Refrigerate overnight.
- Remove the plate and peel back the plastic wrap.
- Invert a plate over the pudding; flip both the plate and the souffle dish, then lift off the dish.
- Discard the plastic.
- Cut the pudding into wedges and serve.
strawberries, pints raspberries, blackberries, sugar, lemon zest
Taken from www.foodandwine.com/recipes/summer-fruit-pudding (may not work)