AND GLAZED STRAWBERRIES
Many years ago, when the only cooking shows on television were The Galloping Gourmet
and Julia Child, any time something even connected to cooking came on, I was there.
So, one August morning , I came upon an unknown chef making a summer bread pudding !
He exclaimed that not only was this bread pudding unique and yummy, it was unbaked !
I watched with great anticipation as he layered soft, white bread and fresh blackberries in a deep
mold, then wrapped the whole thing in saran wrap. He then placed a stack of plates on top to weigh
it down and put it in the fridge overnight. He proceeded to remove a chilled version from the fridge and unmold it onto a plate. What appeared was a beautiful dome, marbled with white and blackberry. And it cut like a dream ! There were no precise measurements. Just bread. sugar and fresh berries. Add a dollop of the Chantilly Cream (laced with Grand Marnier) and top with sliced strawberries (laced with Grand Marnier) and what a masterpiece ! I never knew who that chef was nor did I know I would be a chef one day too, but I held onto that recipe like gold !
I made this with our fresh , local strawberries but next month is raspberry season ! Fresh blackberries in August ! Mix them all together if you like ! And during off season, frozen berries thawed, work just fine. This pudding can be made well ahead and decorated at the last minute. As a final, tasty treat, top with glazed strawberries, a juicy ,big berry dipped in a hard glaze . Just like a candy apple
only smaller and better ! It's time to show off !
UNBAKED STRAWBERRY BREAD PUDDING
2 loaves soft , white bread, sliced and crusts removed
soft butter or high quality margarine (like Becal)
4 cups sliced strawberries (approx)
1 cup sugar
Grand Marnier or Brandy or liqueur of choice (optional)
METHOD; Lightly butter bread slices. sprinkle half of sugar onto berries and mix.
Butter or spray a deep bowl, loaf pan or 8 inch springform pan. Spoon some of the strawberries into bottom of mold. Line the mold with bread slices, cut in thirds. sprinkle with sugar and Grand Marnier
top with more berries. top berries with bread slices, then sugar and Grand Marnier. Continue doing this until mold is full, ending with bread. Press down on bread , then wrap with saran. Place a stack of lunch size plates on top to weigh down. Chill 6-8 hours or overnight.
When ready to serve, remove saran and turn upside down onto a serving plate. Top with more sliced berries and Glazed Strawberries. And finish production with lots of Chantilly Cream.
CHANTILLY CREAM
1 cup sour Cream, 6 Tbsp dark brown sugar, 1 cup whipping cream, whipped. Grand marnier to taste.
Mix sour cream ad brown sugar. Fold in whip cream and Grand Marnier. Chill.
I might suggest Blackberry Liqueur or any other fruit flavored spirit or serve just as is .
GLAZED STRAWBERRIES
10 large strawberries, washed and dried, stems on
1 cup sugar, 1/4 cup corn syrup, 1/2 cup water
Mix sugar, water and corn syrup together in heavy sauce pan. Place on medium heat and bring to a boil. Let cook to 300 degrees on a candy thermometer. Meanwhile, cover a cookie sheet with foil and spray with cooking spray. Get a large bowl and fill with cold water and ice. When mixture reaches 300 degrees or hard crack stage, quickly remove from heat and carefully place pan in ice water. Holding stem , quickly dip each strawberry in hot syrup and place on cookie sheet. (be very careful not to burn yourself ! Serve within an hour as the candy will soften with time.
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