BLUEBERRY-NECTARINE SUMMER PUDDING

Blueberry-Nectarine Summer Pudding image

Provided by Molly O'Neill

Time 1h

Yield Six servings

Number Of Ingredients 5

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Ingredients

6 1/4-inch-thick slices brioche
7 large nectarines, each peeled, pitted and cut into 6 slices
1 tablespoon fresh lemon juice
1/2 cup plus 2 tablespoons sugar
1 1/2 cups blueberries

Steps:

Preheat the oven to 350 degrees. Arrange the brioche in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Place the nectarines in a large bowl and toss with the lemon juice and 1/2 cup of sugar. Layer the nectarines over the bread.
Place the berries in the bowl and toss with 2 tablespoons of sugar. Scatter over the nectarines. Cover with aluminum foil and bake until very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 2 grams, Carbohydrate 65 grams, Fat 3 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 40 grams