Vanilla-Scented Mixed-Fruit Summer Pudding

Name: Vanilla-Scented Mixed-Fruit Summer Pudding
Total time: 1 h 15 min
Yield: Ten to twelve servings
Ingredients: 1 cup sugar; 1 vanilla bean, split; 12 1/4-inch-thick slices brioche; 8 large peaches, each peeled, pitted and cut into 6 slices; 1 quart strawberries, hulled; 1 pint blueberries; 1 cup raspberries

By Molly O'Neill

Total Time: About 1 hour 15 minutes, plus 1 day's sitting
Rating: (0)
Comments: Read comments

Featured in: Hasty Puddings

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Ingredients

Yield:Ten to twelve servings

1cup sugar
1vanilla bean, split
12¼-inch-thick slices brioche
8large peaches, each peeled, pitted and cut into 6 slices
1quart strawberries, hulled
1pint blueberries
1cup raspberries

Ingredient Substitution Guide

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Preparation

Step 1
Place the sugar and vanilla bean in a tightly sealed container and set aside for at least 24 hours. Remove the bean and save for making more vanilla sugar.
Step 2
Preheat the oven to 350 degrees. Arrange the brioche slices in a 10 ½-by-14¾-by-2¼-inch baking dish in a single or slightly overlapping layer. Place the peaches in a large bowl and toss with ½ cup of vanilla sugar. Layer the peaches over the bread. Place the strawberries in the bowl, toss with ¼ cup of the sugar and layer them over the peaches. Place the blueberries in the bowl, toss with ¼ cup of the sugar and scatter them over the strawberries. Scatter the raspberries over the top.
Step 3
Cover with aluminum foil and bake until the fruit is very soft but not mushy, about 45 minutes to 1½ hours, depending on the ripeness of the fruit. Serve warm or at room temperature.