Blueberry and Raspberry Bread and Butter Flummery
2 pints ripe blueberries, picked over, or 4 cups frozen blueberries
1 pint ripe raspberries or 1, 12-ounce package frozen raspberries
1 cup granulated sugar, or more to taste
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
8 slices firm-textured homemade-style white bread, crusts removed
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
pinch of freshly grated nutmeg (optional)
Preheat oven to 350 degrees. Butter an 8-inch-square glass baking dish.
Combine the blueberries, raspberries, granulated sugar and salt in a large
saucepan and cook over medium heat, mashing the berries with a potato masher,
for about 7 minutes, until the berries begin to soften and release their juice.
Taste and add more sugar, if desired. Remove from the heat.
Generously butter each slice of bread. Line the baking dish with 4 slices of
bread, buttered side up. Pour half of the berries over the bread and spread
evenly with a rubber spatula. Add another layer of bread, buttered side down,
and top with the remaining berries, spreading them evenly.
Bake for 20 minutes. Serve hot or warm, or cool to room temperature on a wire
rack and refrigerate, covered, until thoroughly chilled.
Just before serving, beat the cream, confectioner's sugar and nutmeg (if using)
with an electric mixture on medium-high speed in a large deep bowl just until
the cream forms soft peaks when the beaters are lifted. Serve the flummery with
the whipped cream.
Notes: Think of this as wonderful nursery food for grownups. If you'd like to
make it even more adult, add a tablespoon or two of creme de cassis (a
blackberry liqueur) or other berry liqueur. This also makes a great breakfast.
Makes 4 to 6 servings.
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