Cook the Book: Little Summer Puddings

Name: Cook the Book: Little Summer Puddings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters milk; 946 milliliters fresh raspberries; 59 milliliters sugar; 237 milliliters softly whipped cream; 12 slices white bread, crusts removed

Cook the Book: Little Summer Puddings might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 404 calories, 12g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. Only It will be a hit at your The Fourth Of July event. Head to the store and pick up milk, bread, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Put the raspberries in a bowl and sprinkle the sugar over them. Shake the bowl to mix them together without crushing the berries. Set aside to macerate for half an hour.

Ingredients you will need

Raspberries

Berries

Shake

Sugar

Equipment you will use

Bowl

You will need four 6-8-ounce ramekins for your pudding molds.

Equipment you will use

Ramekin

Cut a circle out of each slice of bread, using a ramekin as a template.

Ingredients you will need

Bread

Equipment you will use

Ramekin

Pour the milk into a wide dish.

Ingredients you will need

Milk

Working with one circle of bread at a time, quickly dip the bread into the milk until just moist but not soggy, then press it into one of the ramekins, lining the bottom. Cover the layer of bread with a generous layer of berries. Make another layer with the moistened bread and berries, then add a third circle of moistened bread. The ramekin should be filled to (or even swollen above) the rim.

Ingredients you will need

Berries

Bread

Milk

Dip

Equipment you will use

Ramekin

Layer the remaining 3 ramekins in the same fashion, using the remaining bread and berries. Spoon any juices over the top.

Ingredients you will need

Berries

Bread

Equipment you will use

Ramekin

Put the filled ramekins on a small tray or baking dish, loosely cover each one with plastic wrap or parchment paper, and set a heavy dish directly on top of them as a weight to press the layers together.

Ingredients you will need

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Baking Pan

Ramekin

Refrigerate the puddings until the bread and berries have completely melded together, about 4 hours. They'll keep well in the refrigerator for up to 24 hours.

Ingredients you will need

Berries

Bread

To serve, uncover the ramekins and run a small knife around the inside edges. Invert each pudding onto a dessert plate and unmold it gently.

Equipment you will use

Ramekin

Knife