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Serves 6
Vegetable oil spray
4 slices Mrs Baird's bread
1 pound frozen strawberries (or dark sweet cherries, or peaches), thawed and coarsely chopped
1/3 cup light brown sugar
1 teaspoon lime zest
1 tablespoon lime juice
1/4 teaspoon ground nutmeg
2 tablespoons chopped pecans
Lightly spray six 6-ounce custard cups with vegetable oil spray. Trim crusts from bread (discard the crusts, or feed the birds!). Cut bread into 1/2-inch cubes and place on an ungreased baking sheet. Bake for 10 to 12 minutes, or until bread cubes are toasted. Let bread cool thoroughly. In a medium saucepan, stir together strawberries (or preferred fruit), brown sugar, lime zest, lime juice, and nutmeg. Bring to a simmer over medium-high heat. Reduce heat to medium, and simmer for 6 to 8 minutes, until mixture is warmed through and flavors have blended, stirring gently occasionally. Remove mixture from heat and allow to cool for at least 20 minutes. To assemble, spoon about 1/4 cup of the fruit mixture into the prepared custard cups. Place a single layer of the toasted bread cubes on top. Repeat the layer of fruit and bread. Place the cups on a baking sheet or small tray and cover tops with plastic wrap. Place a dinner-size plate or lightweight platter on top of the cups. Place a weight, such as a can of soup or canned tomatoes on top to compress the mixture. Refrigerate for 6 hours and remove weight. To unmold, loosen sides of puddings with a spatula. Invert on a pretty serving plate and sprinkle with chopped pecans. (Puddings will keep in the custard cups up to 2 days in the refrigerator.)
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