She Strengthens

Summer Berry Brioche Pudding: A Refreshing Dessert

This decadent dessert, crafted by renowned pastry chef Emily Luchetti of San Francisco’s Waterbar, is a symphony of flavors and textures. By combining fresh summer berries with rich, buttery brioche, you’ll create a show-stopping treat that’s sure to impress.

Planning Ahead

To make this dessert even more convenient, you can prepare the pudding up to two days in advance and store it in the refrigerator. Simply unmold it just before serving.

Gather Your Ingredients

For this recipe, you’ll need:

• 3 pints of strawberries, hulled and quartered
• 1 cup of granulated sugar
• 1 tablespoon of freshly squeezed lemon juice
• A pinch of kosher salt
• 2 pints of blackberries
• 2 1/2 pints of raspberries
• 1 loaf of brioche or thick-sliced white bread
• Whipped cream for serving

Prepare the Berry Sauce

In a heavy, nonreactive saucepan, combine the strawberries, sugar, lemon juice, and salt over medium-low heat. Cook, stirring occasionally, until the strawberries release their juice, about 10 minutes. Add the blackberries and raspberries, continuing to cook until all the berries are soft and have broken apart, forming a sauce, about 10 minutes. Remove from heat and let cool to warm.

Assemble the Pudding

Trim the crusts from the brioche and cut the loaf into 32 slices, each about 1/4 inch thick. Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray and line it with plastic wrap, making sure to press it into the corners and allowing a 1 1/2-inch overhang on all sides.

Layer the Pudding

Spread 1/2 cup of the berry sauce into the bottom of the prepared pan. One piece at a time, dip the brioche into the sauce, saturating it. Place the berry-soaked brioche pieces in the pan, forming a single layer and a snug fit. Spread 1/2 cup of the berry sauce on top of the brioche. Repeat the layering process, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce.

Chill and Serve

Cover the pudding with the plastic wrap overhanging the sides and place the loaf pan on a baking sheet. Cover with a pan just large enough to fit over the loaf pan, and put a large food can or other weight heavy enough to compress the pudding into the second pan. Refrigerate for at least 6 hours. To unmold the pudding, remove the weight and second pan, fold back the plastic wrap, and invert the loaf pan onto a cutting board. Lift off the pan and carefully peel off the plastic. Cut the loaf into 8 slices and place on individual plates. Top with whipped cream and serve.