PEACH AND BERRY SUMMER PUDDING
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
- 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 overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.
SUMMER FRUIT BREAD
Make and share this Summer Fruit Bread recipe from Food.com.
Provided by Aunt Willie
Categories Yeast Breads
Time 20m
Yield 1 "1.5 pound loaf"
Number Of Ingredients 13
Steps:
- If the blueberries or blackberries are fresh, freeze them so they will not get too mushy in the bread dough.
- Add all ingredients except the berries in the order suggested by your bread machine and process on the basic bread cycle.
- At the beep (or before final knead and rise), add the berries.
Nutrition Facts : Calories 2113, Fat 35, SaturatedFat 17.5, Cholesterol 280.6, Sodium 2510.4, Carbohydrate 393.4, Fiber 29.6, Sugar 82.4, Protein 64.3
SUMMER STONE FRUIT BREAD PUDDING
Here's a summer take on a family favorite. The satisfying comfort food made for the summer using peaches, nectarines, plums or your own favorite stone fruits. Top it with ice cream or whipped cream and it will be the perfect ending to a summertime barbeque or any gathering.
Provided by George Levinthal
Categories Other Desserts
Time 1h45m
Number Of Ingredients 11
Steps:
- 1. Can do ahead of time: If the bread is not stale, cut into cubes, place on a large cookie sheet and put into a 200 deg. F oven for 45 to 60 minutes until it's dried. I used 6 - 8 brioche slider buns.
- 2. Pre-heat your over to 350 deg. F.
- 3. Combine the first eight (8) ingredients in a large saucepan over medium heat until the brown sugar is thoroughly dissolved, whisking occasionally. Do not let the milk boil.
- 4. Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold together to coat all of the bread. Don't add all of the milk mixture at one time so it doesn't get too soggy. Pour most of it in, combine and add more if needed. Add the beaten eggs and the cut-up fruit. Fold everything together to make sure all of the bread is coated.
- 5. Divide the mixture between the 6 compartments of a lightly greased large muffin tin. Or you can use a 9 x 9 baking dish. Bake for 40 minutes, remove from the oven and sprinkle on the remaining brown sugar. Return to the oven for 10 minutes or until it's done to your liking. Remove from the oven and let rest 5 to 10 minutes. Serve warm with ice cream or whipped cream.
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GLAZED SUMMER FRUIT YEAST BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 3 hrs 10 minsCategory BreadCalories 231 per serving
- Heat the milk in a small saucepan until bubbles begin to form, then add the butter. Stir to melt butter completely, then remove from heat. Set aside to cool to lukewarm.
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, yeast, salt and brown sugar and mix together well. Add water, egg, and lukewarm milk/butter mixture and mix thoroughly. Begin adding more flour, a bit at a time, until a soft, moist (but not sticky) dough forms. Place dough into a greased bowl, cover, and let rise until doubled, about an hour.
- Remove dough to a lightly floured surface and gently press down to deflate dough. In a large bowl, mix together the white sugar and cinnamon. Using a sharp knife, cut the dough into 1-inch-ish irregular pieces and place into bowl with sugar. Toss dough in sugar to coat.
- Grease two 8x4-inch loaf pans (or one 4x12-inch loaf pan, like I used). Divide chopped dough between the two prepared pans, scattering fresh berries in between the dough pieces as you fill up the pans, and then scattering some on top. Cover loaves with greased plastic wrap and set out to rise until almost doubled, 30-45 minutes.
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