Bread pudding with berry filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the currants. Strip the berries from the stems, except for a few panicles for garnishing. Wash and stone the cherries. Sort and wash raspberries and blackberries. Bring 200 g raspberries and other fruits, except for a few for garnishing, to the boil with 5 tablespoons of juice and leave to stand at low heat for about 5 minutes.

2. 2

   Stir in 50 g sugar and let the compote cool down a little. Grease 4 pudding moulds (each containing approx. 150 ml). Remove the crusts from white bread. Divide 6 slices lengthwise into three and place strips on the walls of the moulds.

3. 3

   Cut out 4 circles from 2 slices in the size of the mould bases and line them with them. Pour in compote. Cut the rest of the bread into circles the size of the surface. Place on the moulds and press down firmly.

4. 4

   Drizzle with the rest of the juice. Place small plates on the ramekins and place in the refrigerator overnight. For the sauce, puree the remaining raspberries, pass through a sieve and mix with 50 g sugar.

5. 5

   Carefully remove the puddings from the edge of the mould and turn them out of the mould. Arrange raspberry sauce and berry puddings on plates. Sprinkle with the rest of the sweetened currants and berries. Place small cream-fraîche spots in the sauce.

6. 6

   Dust with icing sugar and serve garnished with mint.