Author Notes
Before my husband and I were married, one of our first dates was a canoe trip. We had planned to have a picnic on one of the giant/flat rocks that sat in the middle of the river - it would be the first time I would cook for my then boyfriend…so I wanted to impress. I packed a bottle of wine, made a pesto and caprese panini, spiced-nuts trail mix, and for dessert I made Summer Berry Pudding. The dessert was super simple to make, packed up easily into the dry-bag of the canoe, and it definitely impressed. He asked me out on another date and a year later we were married - I'd like to think the picnic had something to do it.
Tip: This recipe also works well when made in individual plastic storage containers, making it easily portable for a picnic…or canoe trip. —Kathleen | Hapa Nom Nom
Ingredients
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4 cups
any combination of mixed berries (I used strawberries, blueberries, and raspberries)
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1 cup
sugar
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1/2 teaspoon
ground cardamon
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1/2 cup
water
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2 tablespoons
cinnamon sugar
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1/2
loaf challah bread
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whipped cream, optional
Directions
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Hull and slice the strawberries. Add all mixed berries to a large saucepan, reserving a few of the berries for garnish. Add the sugar, ground cardamon, and water. Simmer over medium-high heat for 10 minutes, stirring occasionally.
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Slice the bread into 1/2 inch slices.
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Line a 9.5 inch circular pan with plastic wrap. Ladle some of the berry mixture to cover the bottom of the pan, about 1/2 a cup. Add a layer of sliced bread, tearing to fit as needed. Sprinkle the top with 1 tablespoon of cinnamon sugar. Ladle approximately half of the berry mixture overtop and then repeat the layering process one more time: sliced bread, cinnamon sugar, and the remainder of berry sauce. Cover with plastic wrap and refrigerate for at least one hour.
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When ready to serve remove the plastic from the top and invert the pan onto a plate. Gently lift the pan and remove the plastic. Serve with whipped cream and extra berries, if desired.
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