Gingered Brioche Summer Pudding with Sour Cream Mascarpone

1. 1

   Preheat oven to 400 degrees F.

2. 2

   On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides.

3. 3

   Transfer bread to a rack to cool.

4. 4

   In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture.

5. 5

   Layer remaining bread slices and unchilled fruit mixture in same manner.

6. 6

   Cover surface of pudding with plastic wrap.

7. 7

   Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food).

8. 8

   Chill pudding at least 8 hours and up to 1 day.

9. 9

   Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions.

10. 10

    Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them.

11. 11

    Serve pudding with Sour Cream Mascarpone.

* Per serving · 4 servings · Values may vary.

No additional tips available.