The day before serving the pudding:
Cut circles in bread slices with glass or cookie cutter. Press 2 bread circles into small serving glass.

In a small saucepan, combine fruit and juice. Bring to a simmer and cook, stirring, until fruit softens. Dissolve gelatin in 1/8 cup cold water and stir into berries. Remove from heat. Portion berries into glasses, pushing down to force berry juice into bread. Cover each glass tightly with plastic wrap and refrigerate overnight. To serve, remove wrap and garnish with mint leaves and fresh whipped cream dollop.