Recipe by Elmotoo
This arrived in my mail yesterday. Looked fab so I thought I'd post it & recycle the paper. It's an Emily Luchetti recipe promoted by Gourmet. Just LOOK at all the berries!!!
Top Review by evelyn/athens
Oh my! How good is this? I used frozen blackberries and raspberries. The juices permeate the brioche layer and you get this lovely, vibrantly-red (fuschia?) dessert. Served with very lightly-sweetened chantilly cream and we were in heaven. Maybe the perfect summer dessert. Thanks!
- 3 pints strawberries, hulled & quartered
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1 pinch kosher salt
- 2 pints blackberries
- 2 1⁄2 pints raspberries
- 1 lb loaf brioche bread
- 2 cups sweetened whipped cream
Directions See How It's Made
- Spray an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, making sure to press it into the corners and allowing a 1 1/2" overhang on all sides.
- In a heavy, nonreactive saucepan, combine strawberries, sugar, lemon juice and salt over medium-low heat and cook, stirring occasionally, until the strawberries begin to give up some of their juice, about 10 minutes.
- Add the blackberries and raspberries and continue cooking until all the berries are soft and have broken apart, forming a sauce, about 10 minutes. Remove from heat and let cool to warm.
- Trim the crusts from the brioche and cut the loaf into 32 slices. Each slice should be 1/4" thick.
- Spread 1/2c of the berry sauce into the bottom of the prepared pan. One piece at a time, dip the brioche into the sauce in the saucepan, saturating it. Place the berry-soaked brioche pieces in the pan, forming a single layer & snug fit. Spread 1/2c of the berry sauce on top of the brioche. Repeat the layering, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce.
- Cover with the plastic wrap overhanging the sides & place the loaf pan on a baking sheet. Place another pan just big enough to fit inside the loaf pan & weigh down with a heavy can or similar. Refrigerate at least 6 hours.
- To unmold pudding, remove the weight & second pan, fold back the plastic wrap, and invert the loaf pan onto a cutting board.
- Lift off the pan and carefully peel off the plastic. Cut the loaf into 8 slices & place on individual plates. Top with whipped cream.