Ingredients

The following ingredients have 9 Servings
  • 1 (16.0-ounce) container strawberries, hulled and quartered (about 3 cups)
  • 2 (6.0-ounce) containers raspberries (about 2 2/3 cups)
  • 1 (6.0-ounce) container blackberries (about 1 1/3 cups)
  • 1 (6.0-ounce) container blueberries (about 1 1/4 cups)
  • 1/4 cup honey
  • 1 loaf stale, sliced white sandwich bread (about 24 ounces), crusts removed and ends discarded
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar

Instruction

  • Combine all berries and honey in a medium saucepan and bring to a boil.
  • Reduce heat and simmer, stirring frequently, until fruit is soft and juicy, about 10 minutes.
  • Remove from the heat and pour mixture into a strainer set over a large bowl to separate juice from berries. Let cool slightly.
  • Dip bread slices in berry juices and line a 2-quart bowl, piecing snugly together.
  • Fill the bread-lined bowl with cooked berries and top with remaining bread slices dipped in juices.
  • Pour any remaining juices over top of pudding in the bowl.
  • Top with a piece of parchment paper and a circle of cardboard that fits inside the rim of the bowl.
  • Top the cardboard with a heavy weight (small cast iron skillets or large cans work well); this process presses the mixture into a sliceable pudding. Refrigerate overnight or up to 2 days.
  • To serve, beat heavy cream on high speed in a large bowl until soft peaks form.
  • Beat in powdered sugar. Keep chilled.
  • Remove the weight, cardboard and parchment paper from pudding.
  • Gently run a rubber spatula along edges of pudding to separate from the bowl.
  • Place a serving plate upside down over the bowl and invert the bowl to unmold.
  • Slice and serve with whipped cream.