Grand Central Summer Pudding

* Exported from MasterCook *

Grand Central Summer Pudding

Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices Italian-style country bread -- crust removed
1 pint strawberries -- hulled and halved
3 cups fresh or frozen unsweetened raspberries -- (12 oz.)
4 cups fresh or frozen unsweetened blackberries -- (16 oz.)
1/2 cup sugar
1/4 cup frozen cranberry or orange juice -- unthawed
concentrate
2 tablespoons orange liqueur -- (optional)
Berries, sweetened whipped cream and
fresh mint for garnish

Spread the bread on a baking sheet and bake at 400 degrees until bread is
firm and dry but not toasted, 5 to 8 minutes. Arrange the bread around the
sides and bottom of a 6-cup mold or bowl. Trim the bread to cover the mold
completely, reserving the trimmings.

Combine the berries, sugar, juice concentrate and liqueur in a heavy-
bottomed saucepan over medium heat. Stir lightly to help the sugar
dissolve while trying not to mash the berries.

Ladle the fruit and liquid into the bread-lined mold. Place the reserved
pieces of bread over the berries, putting the smaller pieces in the center.
Place a small plate over the mold and weight it down with a large can.
Refrigerate overnight or for up to 2 days before serving.

To serve, unmold onto a plate and garnish with fresh berries, whipped cream
and mint.

Converted by MC_Buster.



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