INGREDIENTS

INSTRUCTIONS

This no-bake bread pudding is traditionally made with fresh red currants
and raspberries, but you can use any combination of juicy berries as we've
done here.
1.  Line a 1-1/2 quart souffle dish or mixing bowl with plastic wrap,
leaving a 4-inch overhang all around.
2.  Finely mash 1-1/2 cups of the strawberries and 1/4 cup blueberries in a
large bowl. Slice in remaining strawberries and stir in remaining
blueberries and the sugar. Let stand 15 minutes, stirring occasionally.
3.  Mix orange juice, 1/4 cup jam and the cinnamon. Add the strawberry
mixture along with the blackberries. Stir until blended.
4.  Line bottom of prepared dish with 3 slices bread, trimming slices to
fit snugly. Cut 8 of the remaining slices in half. Arrange halves,
overlapping slightly, around sides of dish, pressing bread against the dish
to keep it in place.
5.  Spoon half the berry mixture and juice into dish. Press down to
compact. Top with 2 slices bread, then the remaining berries and juice.
Press down. Cover completely with remaining 3 bread slices, cut to fit.
6.  Bring up plastic wrap overhang and cover top of dish completely. Top
with a plate that fits inside dish (or cut cardboard to fit). Place in
refrigerator and put a heavy weight (large juice or tomato can or brick) on
plate to press layers down firmly.
7.  Refrigerate at least 8 hours, but preferably overnight so juices soak
the bread.
8.  TO SERVE: Remove weight and unwrap top of pudding. Invert on rimmed
serving dish to catch juices. Remove dish and plastic wrap. Stir lemon
juice into remaining 2 tablespoons jam. Brush evenly over pudding. Use a
serrated knife to cut into wedges. Makes 8 servings.
REQUIRES CHILLING
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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