Preparation time: 20 minutes
Refrigeration time: 8-12 hours
Cooking time: 5 minutes
Make the pudding the day before.
Out of season, you could use a bag of frozen berries.
Serve the pudding with raspberry or vanilla ice cream.
Another suggestin: place a slice of the pudding in a bowl; cover with a spoonful of crème fraîche, yogurt or whipped cream. Repeat.
- Hull the strawberries and cut in half or quarters depending on the size. Place all the fruit in a saucepan. Sprinkle the sugar over and heat over medium heat for 5 minutes or until the sugar has dissolved completely.
- Remove the crust from the bread. Completely line the sides and bottom of a bowl or charlotte mold with the white bread slices, overlapping them slightly.
- Pour the berries and their juice into the center, letting the bread on the side extend 1 cm above the fruit. Cover with another slice or two of bread, depending on the diameter of the mold. The fruit should be totally enclosed.
- Let sit for a few minutes until the bread absorbs the juice from the fruit.
- Place a plate on top of the pudding with a weight (about 500 g/1 lb.) on top to press the pudding into shape. Do this slowly: too quickly and the juice will rise above the plate instead of sokaing into the bread, which will make the pudding less good.
- Refrigerate for 8-12 hours.
- Unmold, slice and serve.
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