Turn off your oven in this summer heat and cool off with this delicious no-bake berry bread pudding.
1cupblueberries, fresh or frozen
1cupraspberries, fresh or frozen (or 1 cup chopped strawberries)
1cupblackberries, fresh or frozen
2Tablespoonssugar(more to taste)
Juice from half a lemon
12slicescinnamon swirl bread(like this one)
3/4cupof your favorite fruit jam/preserves/jelly
Whipped cream, for topping (optional)
Ground cinnamon, for garnish (optional)
Toss together the berries, sugar and lemon juice in a medium sauce pan. Cook on medium-high heat just until the berries burst, about 5 minutes. (Might take longer if using frozen.) Let set to cool for about 10 minutes.
Spread 1 Tablespoon of jam onto 6 full slices of the bread. Press one jam-covered bread slice into the bottom and sides of each plastic-wrap lined cavity, jam side facing up. The bread should line the bottom and sides of the pan, creating a cup. Be careful to ensure the plastic wrap is still sticking out a little from under each piece of bread.
Evenly distribute the berry compote into each bread-lined muffin cup. Using a round 3-inch biscuit cutter or the top of a round glass, cut a circle out of the remaining 6 slices of bread. Spread 1 Tablespoon of jam on each bread round, then place jam-side down on top of each muffin cup.
Cover the whole pan with plastic wrap then place a baking sheet on top to weigh it down. Place the pan in the fridge, keeping the baking sheet on top and let set over night.
The next day, flip the muffin tin upside down onto the baking sheet and let the molds transfer to the baking sheet. Remove the plastic wrap. Use a large spatula to transfer each pudding mold to an individual serving plate. Serve immediately with a dollop of whipped cream and a sprinkling of cinnamon.