Based on a classic English dessert, this pudding tastes like summer in a bowl. For best color, use a mixture of berries.

In large saucepan, combine berries and sugar. Cook over medium heat stirring, just until sugar has dissolved and berries start to release juices. Reduce heat to low; simmer 10 mins or until fruit is tender. Set aside. Line a 6 cup bowl with plastic wrap. Cut crusts from bread slices. Line base and sides of bowl with 3 or 4 slices, cutting to fit where necessary. Spoon half of berries with some of their juice into bowl. Top with layer of bread slices, pressing down on fruit. Spoon any remaining juice evenly over bread; press down. Cover bowl with plastic wrap. Place plate (slightly smaller in circumference than top of bowl) on top. Place heavy weight, such as large can of tomatoes on plate. Refrigerate at least 12 hours or up to 24 hrs, until bread has asorbed juice andhas become uniformly colored. To serve, remove weight, plate and plastic wrap from top. Invert serving plate on top of bowl. Turn upside down; lift off bowl and remove plastic wrap. cut pudding into wedges; serve with Creamy Rum Sauce. Serves 8.

Creamy Rum Sauce: In small bowl, combine yogurt, sugar and rum, stirring until smooth. Makes 1-1/4 Cups.