Berry bread pudding

This is SO good. This recipe is from Abby Mandel's 'Weekend Cook' column that appeared in the Chicago Tribune's Home section about 9 years ago. Chill time is 4 hours.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 1  pint strawberry, hulled
• 1⁄2 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

Directions

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. can).
10. Refrigerate 4 hours or overnight.
11. Run a knife around edge of each dish.
12. Invert onto dessert plates.
13. Serve with a dollop of whipped cream, yogurt or ice cream.