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.
Beverage pairing: Doisy-Daëne Sauternes, France. Something sweet and racy will be nice with this dessert, and any number of sweet wines could work. In this case, a good choice is Sauternes. Its peach, pear, and apricot flavors will complement but not mimic the berries, and it has the weight and richness to hold up against the cream.
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