Strawberry Summer Pudding

Directions

1. 1
   Clean and hull the strawberries.
2. 2
   Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar.
3. 3
   Set aside.
4. 4
   Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs.
5. 5
   Set aside.
6. 6
   Put the remaining berries and the sugar in the processor bowl and process until smooth.
7. 7
   Transfer to a bowl and lightly fold in the bread crumbs.
8. 8
   Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
9. 9
   To serve, spoon reserved berry slices onto six dessert dishes.
10. 10
    Unmold pudding on top of the berries; serve with sour cream, if desired.