Serves/Makes:6 or more
- 1 loaf homemade style white bread, such as challah or brioche, crusts removed
- 6 cups (1425 ml) to 8 cups (1900 ml) assorted summer fruit, such as blueberries, strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit (strawberries/plums) halved and quarters
- 1/2 cup (125 ml) to 1 cup (225 ml) sugar, depending on sweetness of fruit
- 1/4 cup (60 ml) sugar (additional)
- 2 tbsp (30 ml) ruby port or brandy
- 1 pint heavy cream
- Line a large bowl (about 6 to 8 cups (1900 ml) capacity) with plastic wrap.
- Cut the bread into diagonal halves and arrange them, puzzle-like, into the bottom and up the sides of the bowl.
- In a large saucepan, heat the fruit, sweetening sugar and port and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes.
- Remove from the heat and cool slightly.
- Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit.
- Reserve the remaining cooking juices.
- Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered.
- Cover with the plastic wrap and place a plate over the top.
- Add 2 heavy cans or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
- In a large bowl, whip the cream until soft peaks just begin to form.
- Add the 1/4-cup sugar and whip until almost stiff.
- To serve, remove the weights and plate and unwrap.
- Place a large serving plate on top of the bowl and gently invert.
- Shake gently to release the pudding onto the plate and remove the plastic wrap.
- Spoon the reserved fruit juices over the top and serve with sweetened whipped cream.
- Courtesy Emeril Lagasse, 2001.