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1
Line a 6-cup glass bowl or a deep serving dish with a large piece of plastic wrap to cover the bottom and sides of the bowl.
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2
This will make it easy to unmold the pudding.
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3
Remove the crusts from the brioche and cut it into about 1-inch thick slices.
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4
Arrange the bread slices in the prepared bowl, cutting as necessary, to cover the bottom and sides.
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5
You should have some leftover slices.
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6
In a heavy bottomed saucepan, over medium heat, combine the cherries, sugar, 1 3/4 bunches of fresh mint sprigs, water and pinch of salt and bring to a boil.
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7
Reduce the heat and simmer until the berries begin to soften and release their juices, about 20 minutes.
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8
Spoon about half of the cherry mixture into the prepared bowl.
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9
Put a layer of brioche slices on top of the cherries and press down gently.
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10
Spoon more of the cherry mixture over the brioche layer.
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11
Reserve a little of the cherry liquid for the sauce.
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12
Look at the brioche slices at the bottom of the bowl they should be nicely colored with the liquid but not too saturated or too wet.
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13
Next, cover with the last layer of brioche slices and add more of the cherry mixture.
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14
If you run out of brioche slices, you can always use your crust trimmings.
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15
Tightly wrap the whole pudding and bowl with plastic wrap and put a plate, smaller than the top of the bowl, on top of the pudding to weigh it down.
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16
Put a heavy weight on top of the plate to compress further, such as heavy canned goods or even an iron skillet.
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17
Refrigerate for 8 to 12 hours.
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18
Simmer the reserved cherry liquid in a small saucepan over low heat.
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19
Reduce the liquid by half, then discard the mint sprigs, cool down and store in the refrigerator until ready to serve.
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20
When ready to serve, whip the cream in a large bowl until soft peaks form, then add a teaspoon of the reduced cherry syrup.
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21
Whip to incorporate.
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22
Unmold the pudding onto a serving plate.
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23
Brush some of the syrup over the pudding to add a nice sheen.
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24
Cut into wedges and serve with dollops of the flavored whipped cream.
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25
Drizzle some of the syrup over each serving and a garnish a fresh mint sprig.
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26
You can even put a fresh cherry on top if you have the urge!
