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Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 1 cup sugar
- 3/4 cup water
- 5 teaspoons finely grated peeled fresh gingerroot, or to taste
- 4 firm-ripe nectarines (about 1 3/4 pounds), pitted and cut into 1/2-inch wedges
- 4 firm-ripe plums (about 1 1/2 pounds), pitted and cut into 1/2-inch wedges
- 3 cups picked over blueberries, rinsed
- 2 teaspoons fresh lemon juice
- 4 to 8 1/2-inch-thick slices (about 1/2 pound) from loaf of brioche or challah
- Accompaniment: Sour Cream Mascarpone
Method
- Preheat oven to 400 degrees F.
- On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides.
- Transfer bread to a rack to cool.
- In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture.
- Layer remaining bread slices and unchilled fruit mixture in same manner.
- Cover surface of pudding with plastic wrap.
- Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food).
- Chill pudding at least 8 hours and up to 1 day.
- Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions.
- Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them.
- Serve pudding with Sour Cream Mascarpone.
