Berry-Sourdough Bake
serves 4-6, adapted from Luscious Berry Desserts
1 lb frozen (or fresh) blueberries
12 oz frozen (or fresh) raspberries
1/4 cup maple syrup (preferably grade B)
3 1-inch-thick slices sourdough (from an 8-inch boule), halved
1 TBSP nondairy butter, such as Earth Balance, plus extra for greasing
1/2 tsp vanilla extract
plain nondairy yogurt (sweetened with maple syrup, to taste) or whipped coconut cream (sweetened with a little powdered sugar), plus freshly grated nutmeg, to serve (optional)
Heat oven to 350.
Add the berries and maple syrup to a medium sauce pan over medium heat. Bring to a boil, reduce to a steady simmer over medium-low, and let cook, stirring occasionally, until the raspberries are breaking down and the mixture thickens just a bit, about 10 minutes.
Meanwhile, butter one side of each of the six pieces of bread (you'll use 1/2 tsp per piece). Grease and flour a 6-inch cake pan. Place three pieces of buttered bread on the bottom in a single layer (smoosh them in a little, if needed), butter-side-up.
When the berries are done, remove from heat, stir in the vanilla extract, and carefully pour half the berries into the prepared pan, spreading to distribute evenly. Add the remaining three pieces of bread, butter-side-down. Pour the other half of the berries on top and spread to distribute evenly.
Bake 20 minutes. Let cool a bit before serving, but the bake can be served hot, warm, cool, or chilled. It slices fairly neatly when cool. (If using yogurt or whipped cream, sweeten to taste and stir in a generous pinch of freshly grated nutmeg before garnishing.)