Ingredients
Equipment
Method
- In a medium saucepan, combine the frozen mixed berries and granulated sugar. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes, until the berries have broken down and released their juices. Remove from heat.1 3/4 pounds frozen mixed berries, 3/4 cup granulated sugar
- Line an 8 1/2x4 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang on all sides.
- Arrange about 8 slices of bread to fully cover the bottom and sides of the prepared loaf pan, overlapping and trimming them as needed. Use small scraps to reinforce the corners.10 slices white sandwich bread
- Ladle about 1/2 cup of the berry juice into a small bowl, cover, and refrigerate for later.
- Pour the cooked berries and their remaining juices into the bread-lined loaf pan.
- Arrange the remaining 2-3 slices of bread on top to completely cover the berry filling, trimming to fit.10 slices white sandwich bread
- Cover the pudding tightly with the overhanging plastic wrap. Place a small plate or container that fits inside the pan on top, and weigh it down with a few canned goods.
- Refrigerate the weighted pudding for at least 8 hours, or up to 24 hours, until very firm.
- To unmold, remove the weights and top plastic wrap. Invert the loaf pan onto a serving platter. Lift off the pan and carefully peel away the plastic wrap.
- Use a pastry brush to paint any visible white patches of bread with the reserved berry juice until fully saturated. Garnish with fresh berries if desired, slice with a serrated knife, and serve.fresh berries
Notes
For the cleanest slices, use a serrated bread knife and a gentle sawing motion. The pudding is best made at least a day in advance, allowing the flavors to meld and the texture to set perfectly.