Summer Berry Pudding

Summer Berry Pudding
Difficulty: Easy

Perfect for Summer!

Ingredients
1 large loaf sweet style white bread, such as challah or brioche, crusts removed
6 cups assorted summer fruit, such as: blueberries, strawberries, red currants, black currants, red or golden raspberries and rinsed well and drained, large fruit (strawberries) halved and quartered.
1/2 to 1 cup super fine sugar, depending on sweetness of fruit, plus 1/4 cup
3 tbsp ruby port or brandy
1 pint heavy cream

Directions
Line a medium bowl or *bread pan (about 6 to 8 cup 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, sugar and port and cook until the fruit is tender and beginning to burst, about 10 minutes. macerate and remove from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, alternate bread and fruit and spoon most of the juices over the fruit. Reserve some of the remaining cooking juices and strain.
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. Cut into slices and spoon the reserved fruit juices over the top and serve with sweetened whipped cream.
*A bread pan was used in this recipe.
Serves 6-8