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1
The day before you plan to serve the pudding, butter 8 (1-cup) ramekins and line them with plastic wrap.
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2
Cut the crusts off the bread and, using a round cutter the size of the interior of the bottom of the ramekin, cut out 16 bread disks.
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3
Lay 8 of them in the bottoms of the ramekins.
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4
Cut the rest of the bread in strips and line the walls of the ramekins.
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5
Reserve the remaining 8 disks.
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6
Sprinkle the gelatin over the cold water and let it soak to sponge for 5 minutes.
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7
In a saucepan, carefully combine the apple juice concentrate and all the berries.
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8
Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute.
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9
Immediately turn off the heat.
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10
Add the sponged gelatin to the berries mixture and stir to combine.
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11
Divide evenly by spooning the berries and their juice into the bread-lined ramekins.
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12
Cover with remaining bread disks.
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13
Place the ramekins on a sheet pan and cover them with plastic wrap.
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14
Place a second sheet pan on top of them and place a weight on it, like a 1/2 gallon juice can and chill overnight.
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15
The bread should become completely soaked with berry juice by the next day.
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16
These will keep for 2 days at this point.
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17
When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
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18
Remove the puddings from the refrigerator and remove the plastic wrap on top.
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19
Carefully turn the pudding out onto dessert plates tugging on the plastic wrap lining if needed.
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20
Serve with whipped cream on top.
