Summer Mixed Berries Pudding

1. 1

   Put a 8-ounce (1-cup) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish.

2. 2

   Repeat with the remaining 7 slices of bread.

3. 3

   Mix together berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, about 5 minutes.

4. 4

   Reserve 23 cup for garnish, cover and keep refrigerate.

5. 5

   Add 1 tablespoon of the remaining berry mixture in the bottom of each ramekin.

6. 6

   Top with a slice of bread.

7. 7

   Divide the remaining berry mixture among each, then top with another slice of bread.

8. 8

   Put the puddings on a large plate to catch any overflowing juices.

9. 9

   Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding.

10. 10

    Refrigerate for at least 6 hours or up to 2 days.

11. 11

    To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate.

12. 12

    Top the puddings with the reserved berry mixture.

* Per serving · 4 servings · Values may vary.

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