Gingerbread Peach Summer Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
• Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
• Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
• Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

Steps:

• To make the gingerbread, preheat the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan and set aside. Bring the water to a boil. Remove from the heat and whisk in the butter until melted. Whisk in the molasses and the eggs. Sift together the flour, sugar, soda, salt, ginger and cinnamon into a large bowl. Gradually stir in the molasses mixture. Scrape the batter into the prepared pan and bake until cake springs back when touched in the center, about 1 hour. Let cool. (Gingerbread can be baked 1 day ahead.)
• Meanwhile, to make the topping, combine the water, sugar and ginger in a medium saucepan. Bring to a boil, lower the heat and simmer for 2 minutes. Let stand at least 30 minutes; strain.
• Cut the gingerbread in half, reserving half for another use. (It can be wrapped tightly and frozen.) Slice the half into 8 pieces, about 3/8 inch thick. Arrange the gingerbread slices in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Brush with about 1/4 cup of the ginger syrup, especially around the edges.
• Place the peaches in a large bowl and toss with the remaining syrup. Spread the peaches, with their syrup, over the gingerbread. Cover with aluminum foil. Bake until the peaches are 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.

Steps:

• Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
• Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
• Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
• Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
• Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
• Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
• Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
• Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
• When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
• Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.