Serves 8 (Preparation begins the night before)
12 slices firm white bread, or as needed
3 cups fresh raspberries, plus a few extra for garnish
3 cup sliced strawberries, plus a few extra for garnish
1 cup sugar
2 tablespoons water
Whipped cream
1. Cut off the crusts from the bread and cut each slice in half crosswise.
2. Line the bottom and sides of a 2-quart soufflé dish with the bread slices, overlapping them slightly. (Save enough bread slices to cover the top.)
3. In a heavy saucepan, heat the berries, sugar, and water over high heat, stirring for 3 minutes. Transfer the mixture to a bowl and cool.
4. Spoon the berry mixture into the bread-lined soufflé dish. Cover the top with the remaining bread slices.
5. Cover the bread loosely with plastic wrap. Put a plate that just fits inside the rim of the dish on the pudding and place a 1-pound can of food on it as a weight. Refrigerate the pudding overnight.
6. Unmold the pudding onto a serving dish. Cut into slices and serve plain or with whipped cream. Garnish each serving with a few raspberries and strawberries.
Serves 4 to 6
6½-inch-thick slices
French bread
Softened butter
1 cup milk
1 cup heavy cream
3 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup granulated sugar
1 cup blueberries
Confectioners’ sugar
1. Preheat the oven to 350 degrees.
2. Butter a 1½-quart baking dish.
3. Lightly butter one side of each slice of bread and cut them into ½-inch cubes.
4. In a bowl, mix together the milk, cream, eggs, vanilla, and sugar. Strain the mixture and pour it into the prepared dish. Sprinkle with the bread cubes and blueberries.
5. Bake for about 35 minutes, or until set. Dust with confectioners’ sugar and serve warm.