This is the ultimate summer bread pudding. The recipe sounds finicky and a bit weird, but is yummy. It is a great desert for a dinner party, because you make it ahead of time. Your guests will be wowed by the simple taste of fruit in season and never guess it is just fruit and bread!
1½ pounds a variety of berries in season
1 lemon peel, grated
¼ cup sugar
5 or more slices white bread, crusts trimmed
- Remove stems and pick over berries and cut in half if large.
- Combine fruit with the lemon peel and sugar in a small saucepan.
- Cover and simmer for 10 minutes.
- Cut each slice of bread into 3 strips and line the bottom and sides of a 4 cup souffle dish, patching with pieces of bread if necessary.
- Strain the fruit pulp, reserving the juice.
- Pour several tablespoons of the juice over the bottom slices of bread and let it set for a few minutes.
- Fill the souffle dish almost to the top with fruit pulp, then pour in enough juice to moisten.
- Cover top with a layer of bread and dampen this with a little juice.
- Put a small plate, which just fits inside the dish, on top and wrap the whole thing in cling wrap.
- Set on a plate in the fridge with a weight on top, a large can be used as a weight, and leave for 24 hours.
- To serve, run a knife around the edges and invert the dish onto a serving platter being careful not to spill the accumulated juice.
- If juice has not stained the bread all the through, you may do so with the reserved juice.
- Serve with whipped cream and reserved juice.