I confess: This is my favorite dessert. Once
you make it, it will be yours, too. It's
simple to make and even easier to eat, but
it must be made a day before serving to allow
enough time for the bread to soak up all
the luscious berry juices.
|3 pint baskets raspberries (about 6 cups)
3 pint baskets blackberries (about
1 pint basket red currants, stems removed
1 cup sugar
optional: 2 teaspoons kirsch
1 loaf firm-textured white bread (1
such as pain de mie
1. In a nonreactive saucepan, warm
red currants, and sugar. Cook until
break down and release their juices.
from heat and stir in the kirsch.
2. Remove the crusts from the bread.
loaf is unsliced, cut it into 1/2-inch
3. Line a 1 1/2-quart soufflé dish
with plastic wrap. Line the sides and
with bread, making a layer one slice
Trim the bread slices to fit snugly,
4. Pour half of the berries into the
pan, and spread them over the bottom
of bread to cover the entire surface.
5. Make another layer of bread slices
the berries, once again trimming as
to make a single layer one slice thick.
6. Add the remaining berries and cover
a final layer of bread.
7. Place a sheet of plastic wrap on
cover with a plate with a slightly
diameter than the dish, and place a
heavy object (such as a large can of
or olive oil) on the plate to weigh
down. If using a baking dish, I add
extra berry sauce on top before covering
since it won't be inverted, the top
needs a bit more sauce for soaking.
8. Refrigerate overnight. The next
the plastic wrap on top, invert the
onto a plate, and lift off the dish.
the rest of the plastic, slice the
and serve with whipped cream.
|The red currants add an unmistakable tart
flavor, but they're not always easy to find;
if necessary use a spoonful of red currant
jelly or other berries in their place.
If you want to make it easier
to make, just
assemble the pudding in a similar
dish with tall sides (without
lining it with
plastic). To serve, cut into
serve with additional berry sauce
any bread that didn't get soaked
© 1999 David Lebovitz
'Room for Dessert' Photography Courtesy of Michael Lamotte Studio, San Francisco