A moist, sweet and delicious bread pudding drenched in berry juices.
- 2 cups raspberry
- 2 cups blackberry
- 2 cups blueberry
- 1 cup sugar
- 20 slices white bread
- 2 cups whipped cream
- fresh mint for garnish
Place a medium sauce pan over medium heat and add the raspberries, blackberries, blueberries, and sugar. Cook until the berries are softened and the sugar dissolved (8-10 minutes), stirring occasionally. Remove from heat.
Strain the berries into a liquid measuring cup. Add water so you have 1½ cups of liquid and pour it into a shallow dish. Reserve both the strained berries and the liquid.
Trim the crusts off the white bread and cut the in half.
Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches all around.
Dip the half slices of bread in the reserved berry juice, then line the sides of the wrapped bowl. Line the center of the bowl once the sides are covered.
Spoon the reserved berries into the center of the bread lined bowl and fold the bread over the berries. Dip the remaining bread in the juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
Cover with plastic wrap and place a small plate with a soda can on top to weigh it down. Refrigerate for at least 6 hours or overnight.
Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.