Prep Time: 20 minutes
Chilling time: 8 hours
Total Time: 8 hours, 20 minutes
Yield: 4 servings
- 1 cup chopped strawberries
- 1 cup blueberries
- 1/2 cup raspberries
- 2 tablespoons sugar
- 2 tablespoons strawberry or raspberry jam
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 1/2 loaf ciabatta bread
Cut the crusts off the bread and cut into eight slices that just fit inside the custard cups you want to use. Make bread crumbs from the crusts and freeze for later use.
Using four 8-ounce custard cups, place some berries in a layer in the bottom. Top with bread, tearing the bread to fit in a single layer over the berries. Repeat layers once, then top with berries and any remaining juice in the bowl. Press down lightly with the back of a spoon.
Cover the puddings with plastic wrap and refrigerate for at least 8 hours. When ready to eat, remove plastic wrap, run a sharp knife around the edges of each pudding, and invert onto serving plates. Shake gently and the puddings should just drop right out.
Serve with some softly whipped cream or ice cream, if desired.