Summer Bread Puddings - cooking recipe

Ingredients

3.5 oz mixed frozen berries
1 tbsp granulated sugar
10 thin slices white bread, crust removed
None None fresh berries, to serve

Preparation

Line 4 deep large muffin recesses with plastic wrap.
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.
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.
Divide stewed berries between recesses then pour reserved syrup over top. Press remaining bread circles on top. Chill overnight.
Serve with fresh berries.