Raspberry Pudding

1 can red raspberries with juice
1 to 2 T. margarine
4 or 5 slices white bread
1/2 c. sugar

Remove crusts from slices of bread and cube them. Place in suitable bowl or casserole and pour hot raspberry mixture over. Mix. Cover. Let stand until cool, then refigerate. Serve chilled with cream. Serves 5.