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1
Mix 6 cups of berries with the water and sugar in a large saucepan.
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2
Cook over medium heat, stirring gently, until berries start to soften and sugar dissolves, about 15 minutes.
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3
Remove from heat.
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4
Stir in 1 1/2 cups of remaining berries.
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5
Strain berry mixture, reserving all the juice and berries.
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6
Stir in vanilla into berry juice.
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7
Lina a 2 quart serving bowl with plastic wrap.
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8
Cut a slice of brioche to fit the bottom of the bowl.
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9
Dip into juice and place in bottom of bowl.
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10
Cut the remaining brioche into wedges and dip each piece, one at a time, into juice.
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11
Place three-fourths of the juice soaked brioche wedges against the side of the bowl pressing to remove any gaps.
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12
Spoon berries into center.
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13
Top with remaining brioche wedges.
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14
Cover with plastic wrap.
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15
Press down with your hands until juices rise to the top.
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16
Place a plate on top, and set weights on the plate(2-3 soup cans will work).
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17
Refrigerate at least 8 hours.
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18
To serve: remove weights, plate and top plastic wrap.
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19
Place serving plate on top of bowl & quickly turn both over together, shaking gently, so that the pudding releases from the bowl.
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20
Remove plastic wrap.
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21
Cut into wedges and serve with remaining berries and whipped cream.
