Blueberry-Nectarine Summer Pudding

• 6 1/4-inch-thick slices brioche
• 7 large nectarines, each peeled, pitted and cut into 6 slices
• 1 tablespoon fresh lemon juice
• 1/2 cup plus 2 tablespoons sugar
• 1 1/2 cups blueberries

1. Preheat the oven to 350 degrees.
2. Arrange the brioche in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer.
3. Place the nectarines in a large bowl and toss with the lemon juice and 1/2 cup of sugar.
4. Layer the nectarines over the bread.
5. Place the berries in the bowl and toss with 2 tablespoons of sugar.
6. Scatter over the nectarines.
7. Cover with aluminum foil and bake until very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit.
8. Serve warm or at room temperature.

brioche, nectarines, lemon juice, sugar, blueberries

Taken from cooking.nytimes.com/recipes/8030 (may not work)