Summer Mixed Berries Pudding

• 8 slices bread white, crusts removed
• 2 cups strawberries freshly sliced
• 2 cups blueberries fresh
• 2 cups raspberries fresh
• 4 tablespoons honey or maple syrup, or sugar
• 4 tablespoons water
• 1 pinch salt

1. Put a 8-ounce (1-cup) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish.
2. Repeat with the remaining 7 slices of bread.
3. Mix together berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, about 5 minutes.
4. Reserve 23 cup for garnish, cover and keep refrigerate.
5. Add 1 tablespoon of the remaining berry mixture in the bottom of each ramekin.
6. Top with a slice of bread.
7. Divide the remaining berry mixture among each, then top with another slice of bread.
8. Put the puddings on a large plate to catch any overflowing juices.
9. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding.
10. Refrigerate for at least 6 hours or up to 2 days.
11. To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate.
12. Top the puddings with the reserved berry mixture.

bread, strawberries freshly, blueberries fresh, raspberries fresh, honey, water, salt

Taken from recipeland.com/recipe/v/summer-mixed-berries-pudding-51778 (may not work)