Summer bread pudding with peaches and berries

Ingredients:

Pudding

• 2 cups fresh strawberries, hulled and chopped
• 1.5 cups of sugar
• 3 cups fresh raspberries, divided
• 2 cups fresh blueberries
• 450 g peaches, peeled and cut into 1 cm cubes.
• 2 tbsp. l. raspberry brandy
• 1 loaf of brioche or egg bread (0.4-0.7 kg)
• Whipped cream, for serving (see recipe below)

Whipped cream

• 1 cup chilled heavy cream
• 3 tablespoons of sugar
• 0.5 tsp vanilla extract

Preparation:

1. Combine strawberries, sugar, and 1/4 cup water in a large saucepan and simmer over medium heat for 5 minutes. Add 2 cups of raspberries and all of the blueberries and peaches and heat, stirring occasionally, until the mixture begins to boil. Cook for another minute. Turn off the heat and stir in the remaining raspberries and brandy.
2. Slice the bread into 1-cm-thick slices and trim off the crusts. Line the bottom of a 7-inch-diameter, 2-inch-deep round soufflé pan with about 0.5 cups of the prepared fruit mixture. Arrange the bread slices on top in a pattern (this will be the top when you remove the pudding from the pan), then add more fruit mixture to soak it in. Continue adding bread, cutting it to fit the pan, and fruit. Finish with bread and cooked fruit, using all the fruit and syrup.
3. Line the surface of the pudding with plastic wrap. Find a plate approximately the same diameter as the inside of the mold and place it on top of the pudding. Weight the mold with a heavy jar and refrigerate overnight.
4. Before serving, run a knife around the pudding and turn it upside down onto a plate. Slice and serve with whipped cream.

5. Whipped cream:

   
   Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. When it begins to thicken, add the sugar and vanilla. Continue whisking until stiff peaks form. Serve the whipped cream cold.