6-8 slices stale, crustless white bread, 1/2" thick
1 1/2 lb. mixed berries (strawberries, raspberries, black cherries)
1/2 c. sugar

The more varied the fruit, the better the results. Line the bottom of a 4 cup souffle dish with enough bread to cover the base completely. Line the sides of the dish with more bread slices; if necessary cut to shape, so the bread will fit closely together. Hull and carefully wash fruit, remove pits where necessary. Put fruit in a wide heavy bottomed pan and sprinkle the sugar over it. Bring to a boil over low heat and cook for 2- 3minutes only, until sugar melts and juices begin to run. Remove pan from heat and set aside 1-2 tablespoons of juices.

Spoon fruit and remaining juice into the bread-lined souffle dish and cover completely with rest of bread. Put a plate that fits the inside of the dish on top of the pudding and weigh it down with a heavy object (can or jar). Place in refrigerator and chill for 8 hours.

To serve, unmold the pudding on a serving plate. USe reserved fruit juice to pour over any parts that were not soaked and colored by the juices. Serve with a bowl of cream or whipped cream.