Tasty Tuesday {Summer Berry Pudding}

Summer is unofficially upon us! Although we have not reached June 21st for it to be "officially summer" it's as though it is here.  With the warm weather and longer days we are now enjoying, barbeques and outside dinners are happening more frequently.

Here is a great recipe to bring along to a barbeque or just for you!


SUMMER BERRY PUDDING
Makes 10 Servings

2 Pints strawberries, hulled, quartered
2 pints blueberries
2 pints blackberries
2 pints rasberries
1 cup plus 2 tbs. sugar 
1 vanilla bean, split lengthwise
1 1Lb loaf brioche or challah bread, cut crosswise into 1 inch sliches
6 Tbsp unsalted butter, room temperature 
1/4 tsp. ground cinnamon

Special Equipment: A 9"-10" diameter sringform pan

Directions:

Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to disolve sugar. Simmer for 10 minutes. Set berry sauce aside. 

Spread bread slices with butter. Mix remaining 2 Tbsp. sugar and cinnamon  in a small bowl. Sprinkle over bread slices. 

Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering two more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread sumberged. Chill for at least 1 hour and up to 2 days. 

Remove plate and plastic from top of pudding. Invert onto plate. Release pan sides; remove pan and plastic.