Strawberry Summer Pudding

Name: Strawberry Summer Pudding
Total time: 15 min
Yield: 6 servings
Ingredients: 1 1/4 pounds (about 1 1/2 pints) ripe strawberries; 1/2 cup sugar; 6 ounces white bread; 1 cup sour cream (optional)

By Jacques Pepin

Total Time: 15 minutes
Rating: 4(50)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; Time to Eat More Cauliflower And Look Less Like One

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Ingredients

Yield:6 servings

1¼pounds (about 1½ pints) ripe strawberries
½cup sugar
6ounces white bread
1cup sour cream (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Clean and hull the strawberries. Cut 12 of them into thin slices (about 1¼ cups), and mix with 2 tablespoons of the sugar. Set aside.
Step 2
Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs. Set aside.
Step 3
Put the remaining berries and the sugar in the processor bowl and process until smooth. Transfer to a bowl and lightly fold in the bread crumbs. Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
Step 4
To serve, spoon reserved berry slices onto six dessert dishes. Unmold pudding on top of the berries; serve with sour cream, if desired.

Tip

FUTURE DRESSING: THE dressing for the warm vegetable salad can be doubled and the excess stored in a small jar. Put all the dressing ingredients in the jar and shake vigorously to mix. Refrigerate and use within a few weeks on green salads.