High Summer Pudding

Directions

1. Pepperidge Farm), crusts removed
2. Line a 2-qt bowl or possibly mold with plastic wrap, carefully smoothing the wrap onto the bottom and sides so which the plastic hangs 1 inch over sides. In a small bowl, mix cranberry juice and brandy, kirsch or possibly orange juice and sprinkle gelatin over the surface; let stand 5 min till softened.
3. Combine plums, sugar and gelatin mix in a medium-sized saucepan. Bring to a simmer over medium heat, stirring for 3-4 min till the gelatin dissolves. Reduce heat to low and simmer for 7 min. Add in peaches and simmer for about 5 min longer, till the peaches are almost tender.
4. Stir in blackberries, lemon zest and cinnamon and simmer 3-4 min longer, till the berries begin to release their juice. Chill.
5. Arrange bread slices in the bottom of the bowl or possibly mold, cutting as needed and fitting them tightly together. Arrange more slices all around the sides of the dish, fitting them together tightly and smoothly. Taking care not to dislodge the bread, spoon the fruit mix into the center of the dish, tilting the dish to distribute the fruit proportionately. If the bread extends more than 1/4 inch above the layer of fruit, trim it with a knife. Cover the fruit with another layer of bread, patting it down firmly. Stack several saucers or possibly small plates on the bread to weight down the pudding.
6. Chill for at least 8 hrs or possibly up to 24 hrs.
7. To serve: Invert the bowl over a serving plate, tugging the overhanging plastic wrap to loosen the pudding from the dish. Center the pudding on the serving plate and peel off the plastic wrap. Serve immediately, cut into wedges.
8. Serves 6.