Summer Berry Pudding

1. 1

   Line 6 half-cup ramekins with enough plastic wrap to hang over sides.

2. 2

   Cut bread into rounds and strips to fit bottoms and sides of ramekins.

3. 3

   In saucepan over medium heat, bring juice, jam, and sugar to a boil, stirring; cook 3 minutes more.

4. 4

   Add half the berries; cook 2 minutes.

5. 5

   Remove from heat.

6. 6

   Stir in remaining berries; strain, reserving juice.

7. 7

   Dip bread in juice and line ramekins.

8. 8

   Divide berry mixture evenly among ramekins.

9. 9

   Wrap in plastic; chill overnight.

10. 10

    Unmold; drizzle with remaining fruit juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.