I first tried this dessert when my friend Maryann made it for a dinner party she hosted. I thought it would be the perfect light and refreshing ending to Easter dinner. I made some minor changes to the recipe, which is originally from the Barefoot Contessa cookbook. If you do not have the specific size souffle dish that is called for in the recipe, you can substitute another containter or bowl of a similar size. Also, if you can't find brioche, you can use sliced white bread.
Summer Berry Pudding
1 pint fresh strawberries, hulled and sliced
1-1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1-1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries Slice the bread in 1/2-inch-thick slices and remove the crusts.
In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with lavender whipped cream.
Lavender Whipped Cream
1 cup heavy cream
1 T dried lavender (crushed in a mortar & pestle)
1 T powdered sugar
Heat the cream in a saucepan over medium heat just until bubbles form around the edges. Remove from heat and stir in lavender. Let steep 30 minutes. Strain cream through a fine mesh seive and chill in refrigerator about 1-2 hours.
Once cool, pour cream into mixing bowl and beat with electric mixer until soft peaks form. Beat in powdered sugar.
1 cup heavy cream
1 T dried lavender (crushed in a mortar & pestle)
1 T powdered sugar
Heat the cream in a saucepan over medium heat just until bubbles form around the edges. Remove from heat and stir in lavender. Let steep 30 minutes. Strain cream through a fine mesh seive and chill in refrigerator about 1-2 hours.
Once cool, pour cream into mixing bowl and beat with electric mixer until soft peaks form. Beat in powdered sugar.
