1552. Summer Berry Bread Pudding

No offense, but it really baffles me that some Arabs look up to the British. Cringeworthy and malicious colonization history aside, just look at the cuisine! Arab cultural cuisine is laden with rich nuts, dried fruit, and fragrant spices. Ballads could be written over just the scent of saffron, rose, and citrus. British food is so basic in comparison. But, you do find some goodies here and there. While this pudding is made of basically a loaf of bread and some berries (see what I mean about basic?), the result is pleasing.

Depending on the types of berries you are using, you might need to add a bit of lemon if using sweeter berries (strawberry, blueberry), or omit the lemon if using more sour berries (raspberry).

Ingredients:

12 slices of white bread

750g mixed berries (fresh or frozen)

3/4 cup granulated sugar

1/2 cup water

1 Tbsp gelatin powder

1 lemon zest, grated

Topping:

whipped cream

fresh berries

Method:

Cut the crust off each slice of bread.

Cut 8 pieces in half diagonally, and cut 1 piece into four strips.

In a saucepan, add mixed berries and sugar. Heat for 10 minutes until the berries release their liquids.

Add water and remove from the heat once it simmers, then mix in the powdered gelatin, and lemon zest.

Strain through a colander to separate the berries from their liquids.

Line a 6-inch bowl with plastic wrap, dip the triangle toasts quickly in the berry liquid and fan them out over the base.

Brush with more berry liquid on top of the bread.

Add one-third of the berry mixture, and top with 1 whole slice of dipped bread. Repeat these steps twice more for three total layers.

Cover the gaps with the strips of bread, then brush the top with the liquid from the berries.

Cover with plastic wrap, lightly press the top until it is even, and set in the refrigerator overnight.

Turn it over onto a plate, and top with whipped cream and fresh berries before serving.

صحة و عافية