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Berry Pudding

This grand finale dessert is quick to prepare and will make a statement on any dessert table. Plate the pudding on a large platter surrounded with sugared berries and sprigs of mint. Serve hand whipped, lightly sweetened cream on the side. Surprisingly, this pudding is best made with potato bread or challah. If you're counting calories, choose potato bread, available from most bakeries and specialty markets. The pudding takes no time to assemble but does require several hours in the refrigerator, so plan ahead or better, make it a day ahead!

Shortcut Chef: Just because fresh berries aren't in season doesn't mean you can't enjoy this naturally healthful dessert. Cheat and use frozen berries.

If the Queen's Coming to Dinner: This pudding can be prepared in any non-reactive bowl or mold the same volume as a 9 x 5 inch pan. Use a measuring cup and water to compare volumes.

Ingredients:

4	cups mixed berries, rinsed (hull and slice strawberries)
1/2	cup sugar, more or less to taste
1	Tablespoon lemon juice
6-8	slices stale bread such as challah, crusts removed.

	In a medium size, nonreactive sauce pot, place berries and sugar over medium heat. Bring to a boil, stirring occasionally, cook until sugar has dissolved and berries begin to release their juices, about ten minutes. Remove from heat, add lemon juice, let cool to room temperature.
	Line a 9 x 5 inch loaf pan with plastic wrap, letting 3" hang over on all sides. Press plastic wrap into pan, leaving no air pockets.
	Trim bread slices to fit pan, place a single layer in pan bottom. Using a slotted spoon, place generous single layer of fruit over first layer of bread.
	Dip second layer of bread slices into pot with berries for half a minute per side to soak up excess fruit juices. Place over berry layer. Repeat with two more layers of fruit and bread finishing with a layer of bread. Top with remaining juices. The finished pudding should be above the top of the pan so that when it's weighted it will compact and absorb all the juices.
	Fold over excess plastic wrap and cover loosely with additional plastic wrap as needed. Place loaf pan on a rimmed cookie sheet to catch any overflowing juices. Cover with a second cookie sheet and place several heavy cans on top to press and weigh down pudding. This allows berries to release all their juices into the bread and forces pudding to hold it's shape nicely. Refrigerate 8 hours or overnight.
	To unmold, remove top layer of plastic wrap, invert onto serving platter. Lift off loaf pan and peel off plastic wrap lining.

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