Place the sugar, water and vanilla pod into a pan over a high heat. Bring to the boil, then reduce the heat and simmer for 8-10 minutes.
Add all of the berries and remove from the heat. Allow to cool.
Strain the fruit mixture over a bowl. Place the drained berries into a separate bowl and reserve the fruit syrup.
Cut each slice of bread in half and dip the pieces into the fruit syrup.
Use the syrup-soaked bread to line the insides of four small dariole moulds.
Spoon some of the reserved berries into each bread-lined mould, to fill by one third.
Add a layer of syrup-soaked bread, then spoon in more berries and top with a final layer of syrup-soaked bread.
Place into the fridge to chill overnight.
To serve, turn out the puddings from the moulds onto plates and dust with icing sugar. Add a dollop of clotted cream alongside, if using, then serve.