Berry Summer Pudding (06.10.13)

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by Jennifer Burns, Dan's Market

  • 12 ounces fresh berries (strawberries, raspberries, blueberries)
  • 1/3 cup sugar
  • 3 tablespoons raspberry jam
  • 6 rolls, cut in half or 12 slices (1/2-inch thick) sweet bread, any kind
  • 1 cup creme fraiche, greek yogurt or whipped cream

In a saucepan, stir berries (reserve some for garnish), sugar and jam over medium heat; bring to a simmer. Remove from heat. Spoon 1 1/2 tbsp. warm berry mixture into each of 4 bowls. Top each with 1 bread round. Repeat layering 2 times. Top with remaining sauce. Gently press down. Refrigerate for 20 minutes. Dollop with creme fraiche, yogurt or whipped cream. Garnish with the fresh berries.

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