This was a simple delicious recipe to serve on a warm June evening with an Italian Moscato. And it looked as good as it tasted! I had fresh strawberries on hand but had to use frozen blueberries and frozen mixed berries and those two items worked just fine. I also used whole wheat bakery bread instead of white and Splenda instead of sugar; I was a bit worried about whether the puddings would set up properly but I let them chill overnight and had no trouble getting them out of the ramekins intact. I will definitely be making this dessert again in the future!