1. Spray an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, making sure to press it into the corners and allowing a 1 1/2" overhang on all sides. 2. In a heavy, nonreactive saucepan, combine strawberries, sugar, lemon juice and salt over medium-low heat and cook, stirring occasionally, until the strawberries begin to give up some of their juice, about 10 minutes. 3. Add the blackberries and raspberries and continue cooking until all the berries are soft and have broken apart, forming a sauce, about 10 minutes. Remove from heat and let cool to warm. 4. Trim the crusts from the brioche and cut the loaf into 32 slices. Each slice should be 1/4" thick. 5. Spread 1/2c of the berry sauce into the bottom of the prepared pan. One piece at a time, dip the brioche into the sauce in the saucepan, saturating it. Place the berry-soaked brioche pieces in the pan, forming a single layer & snug fit. Spread 1/2c of the berry sauce on top of the brioche. Repeat the layering, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce. 6. Cover with the plastic wrap overhanging the sides & place the loaf pan on a baking sheet. Place another pan just big enough to fit inside the loaf pan & weigh down with a heavy can or similar. Refrigerate at least 6 hours. 7. To unmold pudding, remove the weight & second pan, fold back the plastic wrap, and invert the loaf pan onto a cutting board. 8. Lift off the pan and carefully peel off the plastic. Cut the loaf into 8 slices & place on individual plates. Top with whipped cream. ---------------------------------------------------------------------------
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