Vanilla-Scented Mixed-Fruit Summer Pudding
Published July 22, 1995
- Total Time
- About 1 hour 15 minutes, plus 1 day's sitting
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Ingredients
1 cup sugar
1 vanilla bean, split
12 ¼-inch-thick slices brioche
8 large peaches, each peeled, pitted and cut into 6 slices
1 quart strawberries, hulled
1 pint blueberries
1 cup raspberries
Nutritional analysis per serving (10 to 12 servings)
56 grams carbs; 20 milligrams cholesterol; 264 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 5 grams fiber; 153 milligrams sodium; 6 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the sugar and vanilla bean in a tightly sealed container and set aside for at least 24 hours. Remove the bean and save for making more vanilla sugar.
- Step 2
Preheat the oven to 350 degrees. Arrange the brioche slices in a 10 ½-by-14 ¾-by-2 ¼-inch baking dish in a single or slightly overlapping layer. Place the peaches in a large bowl and toss with ½ cup of vanilla sugar. Layer the peaches over the bread. Place the strawberries in the bowl, toss with ¼ cup of the sugar and layer them over the peaches. Place the blueberries in the bowl, toss with ¼ cup of the sugar and scatter them over the strawberries. Scatter the raspberries over the top.
- Step 3
Cover with aluminum foil and bake until the fruit is very soft but not mushy, about 45 minutes to 1 ½ hours, depending on the ripeness of the fruit. Serve warm or at room temperature.
Private Notes