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Nom Nom Nom.
This is called “Almost Summer Pudding” because we’re making it with the first berries of spring. As in the beloved British dessert known as summer pudding, the berries marry up with bread and liqueur for a sweet, floral, glorious treat. The brioche in this pudding doesn’t come out as dark red as the bread in other summer puddings, but rest assured that it is soaked thoroughly and the end result would do any Brit proud. Game plan: Be sure to start this recipe a day in advance, as the pudding needs to rest 24 hours before serving. This recipe was featured as part of both our Resurrecting Easter Brunch menu and our Picnic Recipes photo gallery.
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