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“This is SO good. This recipe is from Abby Mandel's 'Weekend Cook' column that appeared in the Chicago Tribune's Home section about 9 years ago. Chill time is 4 hours.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 pint strawberry, hulled
  • 12 pint raspberries
  • 2 -4 tablespoons sugar
  • 3 cups day-old brioche bread or 3 cups challah or 3 cups other bread, cut in 1/2 inch cubes
  • lightly sweetened whipped cream or low-fat vanilla frozen yogurt or ice cream

Directions

  1. Puree strawberries and raspberries with 2 T.
  2. of the sugar in blender or food processor; mixture should be a bit tart.
  3. Add remaining sugar as desired.
  4. Let stand at room temperature 1 hour.
  5. Toss bread cubes with berry mixture in 1 1/2 qt bowl.
  6. Let rest until all liquid is absorbed, about 10 minutes, tossing often.
  7. Divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.
  8. Place dishes on baking sheet; drape dishes with plastic.
  9. Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz. can).
  10. Refrigerate 4 hours or overnight.
  11. Run a knife around edge of each dish.
  12. Invert onto dessert plates.
  13. Serve with a dollop of whipped cream, yogurt or ice cream.

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