This American-style raspberry summer pudding is a delightful twist on the classic English dessert. Made with fresh raspberries, bread, and a touch of sweetness, this pudding is perfect for summer gatherings or a sweet treat on a warm day. The juicy raspberries and soft bread create a burst of flavors that will leave you wanting more.
Ingredients
- 6 cups fresh raspberries
- 1 cup sugar
- 1 loaf of brioche or white bread, crusts removed
- 1/2 cup water
Directions
- In a saucepan, combine the raspberries and sugar over medium heat. Stir occasionally until the sugar dissolves and the raspberries release their juices.
- Remove the saucepan from heat and let it cool slightly.
- Line a pudding basin or a bowl with plastic wrap, leaving enough overhang to cover the pudding later.
- Cut the bread slices into rounds that fit snugly into the bottom and sides of the bowl.
- Dip each bread slice into the raspberry mixture, ensuring it is well coated on both sides. Place the coated slices in the bowl, overlapping slightly.
- Continue layering the bread and raspberry mixture until the bowl is filled to the top. Reserve any remaining raspberry mixture.
- Fold the overhanging plastic wrap over the top of the pudding. Place a weight on top of the pudding, such as a plate or cans, and refrigerate for at least 6 hours or overnight.
- To serve, unwrap the pudding and invert it onto a serving plate. Drizzle any reserved raspberry mixture over the top.
- Slice and serve the pudding with whipped cream or ice cream, if desired.
