Name: Bread and Fruit Dessert
Ingredients: Thinly sliced bread; Stewed fruit (such as raspberries or blackberries); Juice from the stewed fruit

Bread and Fruit Dessert

Oven, in the book's wordsA slow oven

Ingredients

Thinly sliced bread
Stewed fruit (such as raspberries or blackberries)
Juice from the stewed fruit

Directions

Fill a pudding dish with alternate layers of thinly sliced bread and boiling hot stewed fruit.
If desired, slightly toast the bread for added flavor.
Drain most of the juice from the fruit into a separate bowl before layering.
Spread each layer of bread with the stewed fruit.
Once all layers are assembled, pour the hot juice over the top.
Cover with a plate and set in a cool place until ready to serve.
In cold weather, warm the dessert in the oven before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.