Berry bread pudding

1. 1

   Puree strawberries and raspberries with 2 T.

2. 2

   of the sugar in blender or food processor; mixture should be a bit tart.

3. 3

   Add remaining sugar as desired.

4. 4

   Let stand at room temperature 1 hour.

5. 5

   Toss bread cubes with berry mixture in 1 1/2 qt bowl.

6. 6

   Let rest until all liquid is absorbed, about 10 minutes, tossing often.

7. 7

   Divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.

8. 8

   Place dishes on baking sheet; drape dishes with plastic.

9. 9

   Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz.

10. 10

    can).

11. 11

    Refrigerate 4 hours or overnight.

12. 12

    Run a knife around edge of each dish.

13. 13

    Invert onto dessert plates.

14. 14

    Serve with a dollop of whipped cream, yogurt or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.