Memory Lane Meals

Summer Fruit Bread Pudding

Summer Fruit Bread Pudding

Summer Fruit Bread Pudding

Ingredients:

  • Thinly sliced artisan white bread
  • Butter for spreading
  • Assorted summer fruits (e.g., strawberries, raspberries, cherries, redcurrants, red plums)
  • Sugar (optional, adjust to taste)
  • Clotted cream or whipped cream for serving

Instructions:

  1. Line the Bowl:
    • Take a bowl and line it with thinly sliced artisan white bread. Make sure to lightly butter the bread slices to help them stick to the bowl.
  2. Prepare the Summer Fruits:
    • In a saucepan, gently stew the summer fruits. You can use a combination of strawberries, raspberries, cherries, redcurrants, and red plums.
    • If desired, add a little sugar to sweeten the stewed fruits. Adjust the amount of sugar to your taste preference. If you prefer a sharper taste, you can omit the sugar altogether.
  3. Fill the Lined Bowl:
    • Fill the bread-lined bowl with the stewed summer fruits, ensuring an even distribution.
  4. Cover with More Sliced Bread:
    • Place another layer of thinly sliced bread on top of the stewed fruits to cover them completely.
  5. Add Weight and Chill:
    • Put a plate on top of the bread-covered fruits and use a weight, such as a can of beans, to press down gently.
    • Place the bowl in the refrigerator and leave it overnight to set.
  6. Unmold and Serve:
    • Carefully remove the plate and weight from the bowl.
    • To unmold the dessert, place a serving plate on top of the bowl and flip it over. The pudding should come out easily.
  7. Finish with Extra Fruit and Cream:
    • If you have any leftover stewed fruit, you can pour it over the unmolded dessert if the juice hasn't soaked through.
    • Serve your summer fruit bread pudding with clotted cream or whipped cream for a delightful treat.

Summer Fruit Bread Pudding

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