| 1 | Pepperidge farm), crusts removed line a 2-quart bowl or mold with plastic wrap, carefully smoothing the wrap onto the bottom and sides so that the plastic hangs 1 inch over sides. |
| 2 | In a small bowl, mix cranberry juice and brandy, kirsch or orange juice and sprinkle gelatin over the surface; let stand 5 minutes until softened. |
| 3 | Combine plums, sugar and gelatin mixture in a medium-sized saucepan. |
| 4 | Bring to a simmer over medium heat, stirring for 3-4 minutes until the gelatin dissolves. |
| 5 | Reduce heat to low and simmer for 7 minutes. |
| 6 | Add peaches and simmer for about 5 minutes longer, until the peaches are almost tender. |
| 7 | Stir in blackberries, lemon zest and cinnamon and simmer 3-4 minutes longer, until the berries begin to release their juice. |
| 8 | Refrigerate. |
| 9 | Arrange bread slices in the bottom of the bowl or mold, cutting as needed and fitting them tightly together. |
| 10 | Arrange more slices all around the sides of the dish, fitting them together tightly and smoothly. |
| 11 | Taking care not to dislodge the bread, spoon the fruit mixture into the center of the dish, tilting the dish to distribute the fruit evenly. |
| 12 | If the bread extends more than ?inch above the layer of fruit, trim it with a knife. |
| 13 | Cover the fruit with another layer of bread, patting it down firmly. |
| 14 | Stack several saucers or small plates on the bread to weight down the pudding. |
| 15 | Refrigerate for at least 8 hours or up to 24 hours. |
| 16 | To serve: invert the bowl over a serving plate, tugging the overhanging plastic wrap to loosen the pudding from the dish. |
| 17 | Center the pudding on the serving plate and peel off the plastic wrap. |
| 18 | Serve immediately, cut into wedges. |
| 19 | Serves Per serving: 370 calories, 7 g protein, 2 g fat, 85 g carbohydrate, 279 mg sodium, 0 mg cholesterol |
