Summer Berry Pudding

Entered for safe-keeping, I was intrigued by the bread shell to hold the berry compote. From First for Women, 6/27/11.

• Ready In: 8 hrs 7 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 12  slices  white bread, like Pepperidge Farm
• 1  cup  apple juice
• 1⁄2 cup  mixed berry preserves, like Hero of America
• 1⁄4 cup confectioners' sugar
• 4  cups strawberries or 4  cups  assorted berries, divided

Directions

1. Line 6 half-cup ramekins with enough plastic wrap to hang over sides. Cut bread into rounds and strips to fit bottoms and sides of ramekins.
2. In saucepan over medium heat, bring juice, jam, and sugar to a boil, stirring; cook 3 minutes more.
3. Add half the berries; cook 2 minutes. Remove from heat.
4. Stir in remaining berries; strain, reserving juice.
5. Dip bread in juice and line ramekins. Divide berry mixture evenly among ramekins.
6. Wrap in plastic; chill overnight.
7. Unmold; drizzle with remaining fruit juice.