Summer Pudding with Rum Whipped Cream

Name: Summer Pudding with Rum Whipped Cream
Prep time: 8 h 23 min
Cook time: 8 h 23 min
Total time: 8 h 23 min
Yield: 8
Cuisine: Global
Ingredients: 2 half-pints fresh blueberries; 1 Tbsp dark rum; 454 grams loaf brioche or egg bread; 2 Tbsps framboise (raspberry brandy); 237 milliliters (1/2 pint) cold heavy cream; 3 half-pints fresh raspberries, divided; 1 pint fresh strawberries, hulled and sliced; 355 milliliters sugar; 3 Tbsps sugar; 1 teaspoons pure vanilla extract

Summer Pudding with Rum Whipped Cream might be just the dessert you are searching for. This recipe makes 8 servings with 373 calories, 8g of protein, and 17g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 8 hours and 23 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up half-pints blueberries, vanillan extract, egg bread, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes.

Ingredients you will need

Strawberries

Sugar

Water

Equipment you will use

Sauce Pan

Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise.

Ingredients you will need

Blueberries

Raspberries

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.

Ingredients you will need

Berries

Bread

Fruit

Syrup

Equipment you will use

Baking Pan

Ladle

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.

Equipment you will use

Knife

Serve in wedges with rum whipped cream.

Ingredients you will need

Whipped Cream

Rum

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.

Ingredients you will need

Vanilla