Blueberry-Nectarine Summer Pudding

Name: Blueberry-Nectarine Summer Pudding
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

5 ingredients

8 steps

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

Directions

1

Preheat the oven to 350 degrees.
2

Arrange the brioche in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer.
3

Place the nectarines in a large bowl and toss with the lemon juice and 1/2 cup of sugar.
4

Layer the nectarines over the bread.
5

Place the berries in the bowl and toss with 2 tablespoons of sugar.
6

Scatter over the nectarines.
7

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.
8

Serve warm or at room temperature.