Berry bread pudding

• 1 pint strawberry, hulled
• 12 pint raspberries
• 2 -4 tablespoons sugar
• 3 cups day-old brioche bread or 3 cups challah or 3 cups other bread, cut in 1/2 inch cubes
• lightly sweetened whipped cream or low-fat vanilla frozen yogurt or ice cream

1. Puree strawberries and raspberries with 2 T.
2. of the sugar in blender or food processor; mixture should be a bit tart.
3. Add remaining sugar as desired.
4. Let stand at room temperature 1 hour.
5. Toss bread cubes with berry mixture in 1 1/2 qt bowl.
6. Let rest until all liquid is absorbed, about 10 minutes, tossing often.
7. Divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.
8. Place dishes on baking sheet; drape dishes with plastic.
9. Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz.
10. can).
11. Refrigerate 4 hours or overnight.
12. Run a knife around edge of each dish.
13. Invert onto dessert plates.
14. Serve with a dollop of whipped cream, yogurt or ice cream.

strawberry, raspberries, bread, whipped cream

Taken from www.food.com/recipe/berry-bread-pudding-64278 (may not work)