Summer Pudding With Rum Whipped Cream

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 1 pint fresh strawberries, hulled and sliced
• 1 1/2 cups sugar
• 1 1/2 pints fresh raspberries
• 1 pint blueberries
• 2 tablespoons framboise liqueur
• 1 (1 -1 1/2 lb) brioche bread or 1 (1 -1 1/2 lb) egg bread
• 1 cup cold heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons dark rum
• 3 tablespoons of toasted slivered almonds

Recipe

• 1 combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
• 2 add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
• 3 off the heat, stir in the remaining raspberries and the frambroise.
• 4 slice the bread in 1/2" thick slices and remove the crusts.
• 5 in the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
• 6 arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
• 7 continue adding bread, cutting it to fit the mold, and berries.
• 8 cover the pudding with plastic wrap and refrigerate over night.
• 9 just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
• 10 rum whipped cream:.
• 11 whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
• 12 when it starts to thicken, add the sugar, vanilla and rum.
• 13 continue to whip until it forms stiff peaks.
• 14 now, fold in almonds.
• 15 serve cold.
• 16 serve the pudding in wedges with rum whipped cream, delicious!