- 2cupsfresh strawberries, hulled and sliced
- 1 1/2cupssugar
- 3cupsfresh raspberries, divided
- 2cupsfresh blueberries
- 2tablespoonsframboise eau-de-vie(raspberry brandy)
- 1 (1 lb)brioche breador egg bread
Rum Whipped Cream
- 1/2pint coldheavy cream
- 1/2teaspoonpure vanilla extract
- 1tablespoondark rum
- Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes.
- Add 2 cups of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer.
- Cook for one minute.
- Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread in 1/2-inch-thick slices and remove the crusts.
- In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
- Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate.
- Continue adding bread, cutting it to fit the mold, and berries.
- Finish with bread and cooked berries, using all of the fruit and syrup.
- Place a sheet of plastic wrap loosely over the pudding.
- Find a plate approximately the same diameter as the inside of the mold and place it on top.
- Weight the mold with a heavy can and refrigerate.
- Remove the weight after 6 to 8 hours.
- Cover the pudding with plastic wrap and refrigerate overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
- When it starts to thicken, add the sugar, vanilla, and rum.
- Continue to whip until it forms stiff peaks.
- Serve pudding in wedges with cold rum whipped cream.
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