.
Ingredients:
4 cups ripe fresh blueberries,
picked over and rinsed
1/4 cup plus 2 tablespoons
granulated sugar
1/2 teaspoon vanilla extract
1 cup ripe fresh raspberries,
picked over
1 cup sliced ripe fresh
strawberries
2 tablespoons unsalted butter,
very soft
10 to 12 slices homemade-style
white sandwich bread, crusts removed
Ripe fresh blueberries,
raspberries, and/or
strawberries, for garnish
Instructions:
Combine blueberries and
1/4 cup sugar in a large saucepan. Boil gently, stirring frequently, for
10 minutes. Remove from heat and add vanilla.
Stir together raspberries,
strawberries, and remaining 2 tablespoons sugar in a bowl; stir to combine,
crushing berries slightly.
Line a 6-cup bowl with plastic
wrap, leaving a 6-inch overhang. Lightly butter one side of each slice
of bread. Arrange bread, buttered side in, over bottom and sides of bowl,
cutting bread to fit. Spoon raspberry mixture into bread-lined bowl and
smooth the top. Cover with a layer of bread, again cutting bread to fit.
Add blueberry mixture and cover with another layer of bread.
Wrap plastic over pudding.
Top with a plate slightly smaller than the bowl and weight it down with
a 1-pound can or a bag of beans or rice. Refrigerate for at least 10 hours,
but no longer than 48.
To serve, invert pudding
onto serving plate and remove bowl and plastic wrap. Serve sliced, garnished
with berries.
Yield: 8 servings
Nutrition Facts:
Amount Per Serving:
Calories 190
Fat 4 g, Cholesterol 7 mg,
Sodium 150 mg,
Courtesy Of:
Food
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