Summer Mixed Berries Pudding

Directions

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.

Repeat with the remaining 7 slices of bread.

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.

Reserve ⅔ cup for garnish, cover and keep refrigerate.

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

Top with a slice of bread.

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

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

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

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

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

Top the puddings with the reserved berry mixture.