Summer Pudding with Blueberries and Raspberries

Ingredients

• •1 loaf brioche bread
• •4 cups blueberries
• •5 cups raspberries
• •1 cup sugar
• •1 teaspoon fresh lemon juice
• •1 piece deep bowl
• •1 piece platter
• •1 serving lemon verbena ice cream

Cooking Instructions

1. 1.

   Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.

   10 min

2. 2.

   Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.

   23 min

3. 3.

   Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.

   480 min

4. 4.

   Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

   5 min