Challah Bread with Blueberries

I bought a new cookbook recently, Cooking from the Farmers' Market.  One of the recipes in the book is for Blueberry Summer Pudding.  Well it is not summer, but we LOVE Childs Blueberries and after our U-Pick summer we have a freezer with an ample supply of the little darlings so I thought, Why not celebrate Summer at Christmas?  Especially given this crazy weather we are having.  So amongst all the cookies and pies made by the rest of the De La Rosa family, we contributed Blueberry Summer Pudding to the holiday dessert spread.   

We used Challah bread made by our friend Paula (Welcome Farm Bakery) and Honey from Bob Coligan - both available at the East Aurora Cooperative Market's Mini Market (check the Co-Ops website for more information on the mini market hours and their bread days!)

With a topping of fresh Cinnamon tinted whipped cream, the result was amazing!  I can't wait to make this again in the summer with just picked blueberries!  I would imagine most berries could be substituted for blueberries, or a combination would be nice.  Of course Peaches would be outstanding too.  Please give this one a try - you will not be disappointed!

Blueberry Summer Pudding - Cooking from the Farmers' Market

6 Cups Blueberries - pick during the season and freeze on a cookie sheet, transfer to a freezer safe bag and enjoy all winter long!
1/2 Cup granulated sugar (we used honey)
1 Tbsp fresh lemon juice (we used oranges from our Winter CSA Share)
2 tsp finley grate lemon zest (again with the orange from our Winter Share)
Pinch of Salt
1tsp pure vanilla extract
12 slices challah, about 1/2 inch thick
1 cup heavy cream
2 Tbsp Confectioners' Sugar
1/2 tsp ground cinnamon

In a large saucepan, combine 2 cups of the blueberries, honey, orange juice, zest and salt.  Bring to a boil.  Reduce heat to medium and cook, stirring occasionally and gently crushing the berries as they soften until the berries are juicy and thickened 6-8 minutes.  Remove from the heat and stir in the remaining 4 cups of berries and the vanilla.

Line a 6 cup bowl with plastic wrap, leaving a 3 inch overhang.  Line the prepared bowel with the bread, covering it completely and cutting the bread so that it fits in a single layer.  Pour in the berry mixture and top with the remaining bread slices to cover completely  Cover with the overhanging plastic wrap and then with the a plate just slightly smaller than the diameter of the bowl.  Weight with a can.  Refrigerate overnight or for up to 24 hours.

Just before serving whip the cream, confectioners' sugar and cinnamon in a bowl until soft peaks form.  Remove the can, plate and plastic wrap from the pudding.  Unmold onto a plate.  Cut into wedges and serve with the whipped cream.