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1
Line six 3/4-cup custard cups or souffle dishes with plastic wrap, overlapping sides by at least 2 inches.
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2
Using 2 1/2- to 2 3/4-inch-diameter cookie cutter, cut out 1 round from each of 12 bread slices.
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3
Place 1 bread round in bottom of each custard cup.
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4
Cut remaining 6 bread slices into 1-inch-wide strips.
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5
Line sides of custard cups with bread strips, trimming to fit and lining cups completely.
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6
Combine 2 1/2 cups raspberries and 2 1/2 cups blackberries, sugar, currant jelly, 1/4 cup water and lemon juice in large saucepan.
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7
Stir over low heat until sugar dissolves.
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8
Increase heat to medium; sim-mer until berries soften and begin to release juices, about 5 minutes (some berries will fall apart).
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9
Divide warm berry mixture among bread-lined cups, reserving 1/2 cup juices.
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10
Cover berry mixture with remaining 6 bread rounds, pressing down slightly.
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11
Pour 1/2 cup berry juices over puddings.
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12
Fold in plastic overhang.
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13
Place small plates atop puddings; weight down with cans.
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14
Chill overnight.
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15
Remove cans and plates.
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16
Unfold plastic wrap.
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17
Invert puddings onto plates; remove plastic.
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18
Spoon Vanilla Whipped Cream alongside.
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19
Garnish with additional berries, if desired.
