Best made with fresh berries “preferably wild.” This unbaked blueberry bread pudding is also a treat made out of season with frozen berries. For a prettier look, mold the pudding, invert onto a plate, and coat with the whipped cream before serving.
1 quart blueberries
3/4 to 1 cup sugar
1 cinnamon stick
1 twist fresh lemon peel
1 small loaf homemade or Pepperidge Farm-type white bread, slightly stale, crusts removed
1 pint heavy cream
1 teaspoon sugar
In a large saucepan cook the berries with sugar, cinnamon stick, and lemon peel in enough water to barely cover, over low heat, until the berries burst and the mixture is syrupy, about 15 minutes. Remove from heat and remove cinnamon stick and lemon peel. Build a bread pudding in a deep round dish: Cover the dish’s bottom with a layer of bread, cut in irregular pieces to fit the dish, then spoon on the liquid and berries until the bread is soaked and purple. Add another layer of bread, douse it with berries, and so on, until the dish is filled. Pour the last of the liquid over the top, and refrigerate with a weighted dish set on top.
Before serving, whip the cream, sweeten it with the 1 teaspoon sugar, and spread it over the pudding in a thick layer.