Helen’S Summer Berry Pudding With Rose Cream

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   ["Grease a one-quart bowl (5 to 6 inches across the top and 3 to 4 inches deep makes a good shape) and line it with a piece of plastic wrap long enough to hang over on two sides, opposite, pressing it into the bowl as smoothly as possible.", "Cut the crusts from the bread. Use scissors or a sharp knife to cut the bread into triangles. Line the inside of the bowl with the wedges, placing the narrow ends in the bottom. Use wet fingers to fit the bread pieces very snuggly together with no spaces in between. Set the lined bowl and remaining bread aside.", "In a non-reactive saucepan large enough to hold the berries in about 1 1/2 layers, combine the berries and 1/2 cup sugar.", "Heat the berries, turning them gently until they begin to throw off their juices. Do not boil: The aim is not to cook the berries but only to warm them and coax forth their juices. You may taste and adjust the sugar but Helen advised me to ""stay on the tart side.""

* Per serving · 4 servings · Values may vary.