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1
Combine berries, sugar, and orange liqueur in a large, nonreactive bowl and stir to coat the fruit.
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2
Let rest at room temperature, stirring occasionally, for 1 hour, so the mixture releases its juices.
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3
Meanwhile, butter a 1-quart bowl and line it with enough plastic wrap so at least 6 inches is hanging off on all sides.
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4
Press the plastic wrap into the bowl so there are no air bubbles.
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5
Line the inside of the prepared bowl with brioche slices, cutting them as necessary to fit snugly.
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6
(You may have to overlap the slices, and you should have a few left over to cover berries.)
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7
Set aside.
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8
Once the fruit has rested, pour the berries and juices into the brioche-lined bowl, pressing down so they all fit.
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9
Top with remaining brioche, taking care to cover exposed berries.
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10
Press firmly on the top bread pieces to flatten them and push the juices into the bread.
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11
Cover the bread with the overhanging plastic wrap and place a plate (small enough to fit just inside the bowl) on top.
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12
Put 6 to 7 pounds of weight on the plate (large cans of tomatoes work well), and place the bowl in the refrigerator for 24 hours.
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13
To unmold the pudding, remove the plate, unwrap the plastic, invert the bowl onto a serving platter, and lift off the bowl.
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14
Remove the plastic wrap and serve the pudding sliced, with whipped cream and additional berries if desired.
