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Ingredients
- 1 pint fresh strawberries hulled and sliced
- 1½ cups sugar
- 3 separate ½ pints raspberries
- 1 pint blueberries
- 2 T raspberry brandy framboise
- 1 brioche loaf about 1 – 1.5 lbs
Ingredients
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Instructions
- Combine the strawberries, sugar and ¼ cup of water in a saucepan and cook over low heat for 5 minutes. Add a pint of the raspberries and the blueberries and cook to simmering. After 1 minute remove from heat, stirring in the remaining raspberries and the brandy
- Slice the bread into ½” slices removing the crusts
- Ladle 1/2 cup of the fruit into an 8” soufflé dish and arrange slices of the bread in a pattern on top
- Add more berry mix and build up layers with the bread using all the fruit and syrup
- Cover with cling film and weight the pudding down
- Refrigerate overnight removing the weight after 6-8 hours
- Run a knife around the outside of the pudding and unmould upside down
- Serve with sweetened vanilla whipped cream to which 1 T dark rum has been added