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1
Line six 3/4-cup custard cups with plastic wrap, leaving 3-inch overhang on all sides.
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2
Using 3-inch cookie cutter, cut out 1 round from each bread slice; reserve.
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3
Combine plums and sugar in heavy medium saucepan.
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4
Stir over medium-low heat until sugar dissolves and syrup forms.
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5
Simmer until plums are tender and translucent, stirring often, about 5 minutes.
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6
Add all berries; simmer until berries release their juices, stirring occasionally, about 5 minutes.
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7
Stir in lemon juice.
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8
Cool to room temperature.
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9
Arrange 2 cooked plum slices in bottom of each custard cup.
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10
Top plums in each with 2 tablespoons fruit mixture with juices, then 1 bread round.
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11
Top each with remaining fruit mixture with juices, dividing equally.
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12
Place 1 bread round atop each; press into fruit mixture to compact.
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13
Cover puddings tightly with plastic-wrap overhang.
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14
Place custard cups on baking sheet.
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15
Top cups with another baking sheet.
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16
Place several food cans on top baking sheet to weigh down.
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17
Chill overnight.
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18
(Can be made 2 days ahead.
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19
Keep chilled.
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20
).
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21
Unfold plastic wrap from top of custard cups.
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22
Invert puddings onto plates.
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23
Remove plastic wrap.
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24
Spoon whipped cream alongside and serve.
