Heat fruit and sugar just until juice starts coming out of fruit. about 3 -4 mins. Cool till room temp.
Line bowl with plastic wrap.
Dip one side of the bread into the juice in pot and line the bowl almost to the top (or not) with the wet bread. .
Drain or use slotted spoon to fill the bowl with fruit. Save juice for white spots when unmolding or as extra when serving. Cover top with bread as well.
Cover with plastic wrap and put plate on top that will be the right size to push down a bit on the top. Put heavy can (or whatever) on plate. Refrigerate overnight.
Can be served with whip cream.
I'm going to try some smaller ones, maybe unmolding, maybe not. That's why I like this recipe, it can be made smaller or bigger, with varying amounts of each fruit. My husband loves it. The company liked it too. I like that the only fat was in the bread. I also saw a recipe that used an egg bread. That would be good too. Such a versatile recipe...quick too.