Ina Garten's Peach and Berry Pudding is Perfect for Summer Barefoot Contessa

By Food Network · 540 min

Ingredients

Instructions

1. In a large saucepan, combine the strawberries, sugar and 1/4 cup water. Cook uncovered over medium-low heat for 5 minutes.
2. Add 2 half-pints of the raspberries plus all the blueberries and peaches. Cook, stirring now and then, until the mixture reaches a simmer, then simmer for 1 minute.
3. Take off the heat and stir in the remaining raspberries and the framboise.
4. Slice the bread into 1/2-inch-thick slices and remove the crusts. Spoon about 1/2 cup of the cooked fruit into the bottom of a 7 1/2-inch round, 3-inch high soufflé or baking dish.
5. Arrange bread slices on top in a pattern, then add more fruit to soak them. Keep adding bread (cut to fit) and fruit until all the fruit and syrup is used, finishing with bread.
6. Lay plastic wrap loosely over the pudding, put a plate of about the same diameter on top, weigh it down with a heavy can and refrigerate overnight.
7. Just before serving, run a knife around the edge, turn the pudding out onto a serving plate and cut into wedges.
8. Whip the cold cream with an electric mixer until it begins to thicken, then add 3 tablespoons sugar and 1/2 teaspoon vanilla and whip to stiff peaks. Serve the cream cold with the pudding.

Summarized from Food Network's video. Watch it for the details.

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