Summer Bread Puddings

Directions

1. 1
   Line 4 deep large muffin recesses with plastic wrap.
2. 2
   In a medium saucepan, combine frozen berries, 2 tbsp water and sugar. Stir over low heat for 2-3 mins, until berries soften and sugar dissolves. Strain, reserving syrup and stewed fruit separately.
3. 3
   Flatten bread using a rolling pin then cut out 4 - 2 inch circles and 4 - 2 1/2 inch circles from bread. Cut remaining bread into wide strips. Press a smaller circle into base of each recess and use strips to line sides.
4. 4
   Divide stewed berries between recesses then pour reserved syrup over top. Press remaining bread circles on top. Chill overnight.
5. 5
   Serve with fresh berries.