INGREDIENTS

INSTRUCTIONS

From: bgl@leass.pcc.com
Date: Sat, 6 Jul 1996 02:34:58 -0400
I thought this recipe would work with all that left over challah.. I never
have any leftovers leftover challah.. If anyone tries this recipe please
let me know how it turns out..
This recipe has been sent to you from the web site Epicurious.  The URL of
the site is http://www.epicurious.com
At the inn, this classic English dessert comes with clotted cream. A blend
of whipped cream and sour cream is a nice substitute.
*From the Inn at Perry Cabin - St. Michaels, Maryland
Combine berries, water, sugar and lemon juice in heavy large saucepan.
Bring to simmer, stirring occasionally. Strain berry mixture, reserving
juices.
Line six 3/4-cup souffle dishes with plastic, overlapping sides. Using 2
1/2-inch round cookie cutter, cut out round from center of 12 bread slices.
Trim crusts from 8 bread slices. Trim crusts from 8 bread slices. Cut each
slice into 4 equal squares. Dip 1 round into fruit juices. Place in bottom
of dish. Dip 5 bread squares, 1 at a time, into juices; place around sides
of dish. Spoon 1/2 cup berries into dish. Dip 1 more bread round into
juices. Place atop berries. Cover. Repeat with bread rounds and squares,
juices and berries. Combine remaining berries and juices in bowl; cover and
chill. Place puddings on baking sheet. Top with another baking sheet. Place
heavy object on sheet. Chill overnight.
Beat whipping cream and sour cream to soft peaks. Unwrap puddings. Turn out
onto plates; remove plastic. Serve with cream and berry mixture.  6
Servings
Bon Appetit, June 1995, Source: The Inn at Perry Cabin; St. Michaels, MD
JEWISH-FOOD digest 234
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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