Summer Berry Pudding

• 4 cups any combination of mixed berries (I used strawberries, blueberries, and raspberries)
• 1 cup sugar
• 1/2 teaspoon ground cardamon
• 1/2 cup water
• 2 tablespoons cinnamon sugar
• 1/2 loaf challah bread
• whipped cream, optional

1. Hull and slice the strawberries. Add all mixed berries to a large saucepan, reserving a few of the berries for garnish. Add the sugar, ground cardamon, and water. Simmer over medium-high heat for 10 minutes, stirring occasionally.
2. Slice the bread into 1/2 inch slices.
3. Line a 9.5 inch circular pan with plastic wrap. Ladle some of the berry mixture to cover the bottom of the pan, about 1/2 a cup. Add a layer of sliced bread, tearing to fit as needed. Sprinkle the top with 1 tablespoon of cinnamon sugar. Ladle approximately half of the berry mixture overtop and then repeat the layering process one more time: sliced bread, cinnamon sugar, and the remainder of berry sauce. Cover with plastic wrap and refrigerate for at least one hour.
4. When ready to serve remove the plastic from the top and invert the pan onto a plate. Gently lift the pan and remove the plastic. Serve with whipped cream and extra berries, if desired.

mixed berries, sugar, ground cardamon, water, cinnamon sugar, bread, whipped cream

Taken from food52.com/recipes/28803-summer-berry-pudding (may not work)