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1
Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan.
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2
Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes.
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3
Remove from the heat and stir in the remaining 4 cups berries.
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4
Let cool.
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5
Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap.
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6
Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
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7
Spoon half of the berries and juice into the dish.
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8
Cover with a single layer of bread slices.
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9
Top with the remaining berries and finish with another layer of bread to completely seal the pudding.
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10
Pour any remaining juices over the top layer and cover with plastic wrap.
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11
Set a small flat plate on top and weigh it down with a large heavy can.
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12
Refrigerate the pudding at least 6 hours or overnight.
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13
Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl.
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14
Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
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15
Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding.
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16
Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap.
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17
Serve with the whipped cream and more blackberries.
