Summer Berry Pudding

Bon Appetit
10 Servings

2 pints strawberries, hulled, quartered
2 pints blueberries
2 pints blackberries
2 pints raspberries
1 cup plus 2 Tbsp sugar
1 vanilla bean, split lengthwise
1 1-lb loaf brioche or challah bread, cut crosswise into 1" slices
6 Tbsp unsalted butter, room temperature
1/2 tsp ground cinnamon

**Special Equipment:  A 9-10" diameter springform pan

Line pan with plastic wrap.  Place on a  rimmed baking sheet.  Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot.  Scrape in seeds from vanilla bean.  Bring to a simmer, stirring to dissolve sugar.  Simmer for 10 minutes.  Set berry sauce aside.  

Spread bread slices with butter.  Mix remaining 2 Tbsp sugar and cinnamon in a small bowl.  Sprinkle over bread slices.

Drizzle 1/2 cup warm berry sauce over bottom of pan.  Line pan with a single layer of bread, cutting to fit as needed.  Pour 1 1/2 cups berry sauce over.  Repeat layering 2 more times.  Pour any remaining sauce over.  Cover with plastic.  Set a plate slightly smaller than a pan on top of pudding to weigh down, keeping bread submerged.  Chill for at least 1 hour and up to 2 days.  

Remove plate and plastic from top of pudding.  Invert onto a plate.  Release pan sides; remove pan and plastic.  

Calories  376  Fat 10g  Carbs 71g