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Summer Pudding With Blueberries And Raspberries

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Photo: Epicurious


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Ingredients for 6 servings

1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded

4 cups blueberries (1 pound)

5 cups raspberries (18 ounces)

1 cup sugar

1 teaspoon fresh lemon juice

Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip

Accompaniment: lemon verbena ice cream

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