Red-Fruit Summer Pudding

• 2 lbs strawberries, hulled and quartered, plus more for garnish
• 12 ounces sweet cherries, pitted and halved, plus more for garnish
• light brown sugar, packed
• 14 teaspoon salt
• 1 vanilla bean, split, seeds scraped
• 2 teaspoons fresh lemon juice
• 14 cup water
• 12 ounces raspberries, plus more for garnish
• 2 tablespoons Cointreau liqueur
• 1 12 loaves pullman bread (about 1 1/2 lb) or 1 12 loaves brioche bread, crust removed, bread cut into 1/4-inch thick slices (about 1 1/2 lb)
• red currants, on the stems, for garnish
• strawberry, on the vine (to garnish)

1. Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan.
2. Bring to a simmer over medium heat, gently stirring occasionally.
3. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15-20 minutes.
4. Remove from heat, and stir in raspberries and Cointreau.
5. Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean.
6. Transfer fruit mixture to another bowl.
7. Set both aside.
8. Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang.
9. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed.
10. Spread wirh 1 cup fruit mixture, and then top with more dipped bread.
11. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
12. Cover with plastic overhang.
13. Top with a plate small enough to fit just inside rim, and weigh with soup cans.
14. Refrigerate overnight (or up to 2 days).
15. Unmold pudding onto a platter; remove plastic wrap.
16. Garnish with fruits.

strawberries, sweet cherries, light brown sugar, salt, vanilla bean, lemon juice, water, raspberries, liqueur, loaves, red currants, strawberry

Taken from www.food.com/recipe/red-fruit-summer-pudding-416143 (may not work)