*  Exported from  MasterCook  *
                        Grand Central Summer Pudding
 Recipe By     : Akron Beacon Journal  September 2, 1998
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      slices        Italian-style country bread -- crust removed
    1      pint          strawberries -- hulled and halved
    3      cups          fresh or frozen unsweetened raspberries -- (12 oz.)
    4      cups          fresh or frozen unsweetened blackberries -- (16 oz.)
      1/2  cup           sugar
      1/4  cup           frozen cranberry or orange juice -- unthawed
    2      tablespoons   orange liqueur -- (optional)
                         Berries, sweetened whipped cream and
                         fresh mint for garnish
 Spread the bread on a baking sheet and bake at 400 degrees until bread is
 firm and dry but not toasted, 5 to 8 minutes.  Arrange the bread around the
 sides and bottom of a 6-cup mold or bowl.  Trim the bread to cover the mold
 completely, reserving the trimmings.
 Combine the berries, sugar, juice concentrate and liqueur in a heavy-
 bottomed saucepan over medium heat.  Stir lightly to help the sugar
 dissolve while trying not to mash the berries.
 Ladle the fruit and liquid into the bread-lined mold.  Place the reserved
 pieces of bread over the berries, putting the smaller pieces in the center.
  Place a small plate over the mold and weight it down with a large can.
 Refrigerate overnight or for up to 2 days before serving.
 To serve, unmold onto a plate and garnish with fresh berries, whipped cream
 and mint.
 Converted by MC_Buster.
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