Summer Pudding
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8 slices Grand Central Como Bread, ½ inch thick
1 pint fresh strawberries. hulled and cut in halves
10 ounces frozen, unsweetened raspberries
16 ounces frozen, unsweetened blackberries
½ cup sugar
¼ cup juice concentrate (cranberry or orange)
2 tbsp. Grand Marnier or Cointreau (optional)
To Prepare Bread and Fruit:
Preheat oven to 400 degrees
Remove crusts from bread. Place on baking sheet and bake until bread is firm and dry but not toasted (5 - 8 minutes depending on moisture content of bread)
Combine berries in heavy bottomed saucepan, add sugar, juice and liqueur and heat over medium until sugar is dissolved and berries are mostly thawed. (Do not stir so much as to make mush)
To Assemble:
Arrange bread around the sides and bottom of a 6 - 6/12 cup Charlotte mold. Trim to fit and reserve trimmings. Ladle warm fruit into bread-lined mold. Cover with reserved pieces of bread, pushing smaller pieces into center. Place a small weight over mold and weight. Refrigerate overnight. Can be made two days in advance.
To Serve:
Unmold onto plate and garnish with fresh berries, whipped cream and a sprig of fresh mint. Pass additional whipped cream.
