Ingredients:

• 6 Cups Mixed Berries, fresh or frozen without syrup (blueberries, raspberries, strawberries) - almost any colorful berries can be used
• 1 Cup Honey
• 16 Slices Firm White Bread without preservatives, crusts removed
• 1/2 Cup Heavy Cream (optional, for topping)
• 1 Tablespoons Sugar, whipped into the heavy cream

Directions:

Combine the berries and honey in a large saucepan over medium heat. Cook for about 5 minutes or until the berries release their juice, stirring frequently. Remove from heat and strain berries with a sieve placed over a bowl, reserving the juice. Set aside.

Line the inside of a one-quart sized bowl with plastic wrap. Cut the bread into triangles. Dip each triangle briefly into the berry juice, then place the pieces one at a time, with the triangles pointing sideways, around the entire inside of the bowl in a continuous pattern. Slightly overlap each triangle as you go creating a "pinwheel" effect. It's important not to leave any gaps or holes in the layer of bread. Irregular shaped pieces of bread can be used to fill in any spaces. Save several pieces for the next step.

Fill the bread-lined bowl with the drained berries being careful that the filling does not overflow the rim. Place a single layer of the remaining bread on top of the berries, creating a cover. Again, fill all gaps with bread pieces. Pour the remaining juice evenly over the top.

Cover the bowl tightly with plastic wrap. On top of the wrap place a small plate that will fit inside the bowl. Then on top of the plate, place a heavy can of food to provide a weight.

Chill in the refrigerator overnight. After it's set, remove the weight, plate and plastic wrap and carefully turn the molded pudding onto a plate. Remove the plastic wrap liner. Slice into wedges and serve (while still cool) with a dollop of whipped cream.

Important Note: Adult supervision and participation is required for this activity.

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