Summer Fruit Bread Pudding
- 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
- 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.
- 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.
- Fill the Lined Bowl:
- Fill the bread-lined bowl with the stewed summer fruits, ensuring an even distribution.
- Cover with More Sliced Bread:
- Place another layer of thinly sliced bread on top of the stewed fruits to cover them completely.
- 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.
- 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.
- 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.