Fruity Summer Pudding

This yummy dessert is easy to make and really hits the spot on hot nights! I made it for the 4th of July, and it turned out great, but I'd make a couple changes:

1 recipe fruit compote
1 loaf dense white bread
-the recipe called for bread, but it would be even better if you used those angel food cake loaves

To make compote:

2 pints berries
-I used strawberries, blueberries, raspberries and blackberries; all of them boiled down nicely except for the blackberries, so I wouldn't recommend using them
1/4 C. sugar

Simmer berries and sugar (you can add more for sweeter compote) over medium-low to medium heat, stirring occasionally, until the juice comes out and the berries have almost lost their shape, then let cool for about 10 min.

To assemble:

Cut crusts off approximately 8 pieces of bread, or thinly slice angel food loaf to bread slice width. Line a deep (4-5") dish with plastic wrap, and spoon in compote (try and use about 1/3 of the berries) to cover the bottom. Layer bread/cake on top and rip pieces so it is fully covered. Cover this layer with the rest of the berries and lots of sauce. Layer again with bread/cake, and ladle out the rest of the sauce on top. Now, find something, like a plate or tupperware container that will fit just inside the rim of the casserole, and use this,along with something heavy, like a can, to press down the pudding. Pop it in the fridge overnight to soak and solidify. When you're ready to serve, flip it over your serving dish, and garnish it with whatever you like. Unwhipped cream was amazing, or whipped, or vanilla ice cream, or whatever else you choose!