July/August 2009
- 12 1/2-inch-thick egg bread slices
- 12 ounces strawberries, sliced
- 1 pint raspberries
- 1 pint blueberries
- 3/4 cup sugar
- 1 teaspoon fresh lemon juice
- Sweetened whipped cream
Start preparations at least one day in advance; this dessert can be made up to two days before serving. Line six 3/4-cup custard cups with plastic wrap, leaving a 3-inch overhang on all sides. Using a 3-inch cookie cutter, cut one round from each bread slice and reserve.
Combine fruit and sugar in a medium saucepan. Stir over medium-low heat until sugar dissolves and syrup forms. Simmer until berries release juices, stirring occasionally, about 5 minutes. Stir in lemon juice.
Cool to room temperature. Spoon 3 tablespoons of fruit mixture into bottom of each custard cup. Top with one bread round. Top each with remaining fruit mixture, divided equally. Place one bread round atop each; press into fruit mixture to compact. Cover each tightly with plastic-wrap overhang, then place on baking sheet. Top cups with another baking sheet. Place several food cans on top of baking sheet to weigh down. Chill overnight or until time to serve.
Unfold plastic wrap from top of custard cups. Invert each onto a plate. Remove plastic wrap. Spoon whipped cream alongside and serve.
