Summer bread pudding with peaches and berries

Votes: 1

Time: 8 hours 35 minutes
Complexity: easily
Servings: 8

Bread pudding is a delicious and filling homemade treat made with summer berries and peaches, along with brioche bread. It's perfect if your brioche is starting to go stale: you'll save your bread and delight your loved ones with a delicious dessert. First, a fruit mixture of berries and peaches is simmered on the stove. The strawberries, raspberries, and blueberries create a stunning bouquet of flavors and an intoxicating aroma, enhanced by a couple of spoons of raspberry brandy. Then, the fruit mixture is layered with slices of bread and left to set overnight. By breakfast, you'll have the perfect pudding with a sweet and sour taste. Serve it with vanilla whipped cream and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pudding

2 cups fresh strawberries, hulled and chopped
1.5 cups of sugar
3 cups fresh raspberries, divided
2 cups fresh blueberries
450 g peaches, peeled and cut into 1 cm cubes.
2 tbsp. l. raspberry brandy
1 loaf of brioche or egg bread (0.4-0.7 kg)
Whipped cream, for serving (see recipe below)

Whipped cream

1 cup chilled heavy cream
3 tablespoons of sugar
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, sugar, raspberry, blueberry, peaches, raspberry brandy, brioche bun, cream, vanilla extract

Cooking the dish according to the recipe:

Combine strawberries, sugar, and 1/4 cup water in a large saucepan and simmer over medium heat for 5 minutes. Add 2 cups of raspberries and all of the blueberries and peaches and heat, stirring occasionally, until the mixture begins to boil. Cook for another minute. Turn off the heat and stir in the remaining raspberries and brandy.
Slice the bread into 1-cm-thick slices and trim off the crusts. Line the bottom of a 7-inch-diameter, 2-inch-deep round soufflé pan with about 0.5 cups of the prepared fruit mixture. Arrange the bread slices on top in a pattern (this will be the top when you remove the pudding from the pan), then add more fruit mixture to soak it in. Continue adding bread, cutting it to fit the pan, and fruit. Finish with bread and cooked fruit, using all the fruit and syrup.

Line the surface of the pudding with plastic wrap. Find a plate approximately the same diameter as the inside of the mold and place it on top of the pudding. Weight the mold with a heavy jar and refrigerate overnight.
Before serving, run a knife around the pudding and turn it upside down onto a plate. Slice and serve with whipped cream.
Whipped cream:

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. When it begins to thicken, add the sugar and vanilla. Continue whisking until stiff peaks form. Serve the whipped cream cold.

Categories:

recipe / Summer dishes / Mixer / Desserts / Soufflé, puddings, meringues, meringues / / Ina Garten