Directions

1. In a saucepan, cook berries, lemon juice, sugar, and salt over medium heat until berries release their juices but still hold their shape, 3 to 5 minutes. Strain sauce, reserve whole berries. Let cool.
2. Line each cup of a jumbo cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass; cut out six 2 1/2-inch rounds and twelve 3-inch rounds from bread.
3. Pour 1 tablespoon sauce into each cup; add 1 tablespoon berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
4. Fold plastic over; refrigerate at least 4 hours.
5. To serve, uncover, and invert each pudding onto a plate. Drizzle with sauce, and serve garnished with whipped cream and berries.