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Chris Ford, pastry chef at Washington, D.C.s Rogue 24, brings this British-style "pudding" to picnics and BBQs. Serve with whipped cream and more berries.
10 servings
active: 30 minutes
total: 1 1/2 hours
Ingredients
2 pints strawberries, hulled, quartered
2 pints blueberries
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 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
Special equipment:
A 9"-10"-diameter springform pan
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1st Keep
 Patrice_Sartor
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