- 2 12-ounce bags frozen, unsweetened raspberries, thawed
- 1/3 cup sugar
- ¼ cup raspberry flavored liqueur, optional
- 1 1-pound loaf very thin sandwich bread, crusts removed
- ½ cup heavy cream
- Fresh raspberries and mint, to garnish, optional
In a medium saucepan, bring the raspberries, sugar and liqueur (if using) to a boil. Boil for 3 minutes and remove from heat.
Line a 9x5-inch loaf pan with plastic wrap. Cover the bottom with 3 slices of bread. Use 8 slices, standing up, to line all the sides of the loaf pan. Cover with about 1/5 of the raspberries. Over the raspberries lay 3 more slices of bread. Repeat this layering until all the raspberries have been used, ending with a layer of bread slices. If you have bread leftover, set it aside for another use.
Cover the pudding with plastic wrap, set a second loaf pan on top of it, and weight it down with a can of food. Refrigerate overnight or up to 24 hours.
To serve, uncover the pudding and invert it onto a serving plate. Peel off the plastic wrap. Whip the cream to a soft peak. Slice the pudding and garnish with cream, fresh raspberries and mint.