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1
Cook sugar, lemon juice, peel, and 2 1/4 cups water in a saucepan over medium-high heat until sugar dissolves, about 2 minutes.
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2
Reduce heat to medium, add strawberries, and poach for 2 minutes.
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3
Using a slotted spoon, transfer strawberries to a bowl.
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4
Poach blackberries in the same syrup for 30 seconds, then add to strawberries.
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5
Repeat with blueberries, then with half the raspberries.
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6
Add remaining raspberries to syrup and cook, mashing with spoon, until very soft, about 10 minutes.
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7
Discard peel.
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8
Cool syrup.
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9
Use a pastry brush to lightly coat a deep 1-quart bowl with syrup.
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10
Cut 1 slice of bread to fit the bottom, dip it into syrup, and place in bowl.
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11
Dip additional bread slices into syrup and line sides of bowl, overlapping slightly.
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12
Spoon about a third of mixed berries into bowl.
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13
Cut several more bread slices to make an even layer of bread over berries, then dip into syrup, arrange, and press down lightly.
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14
Repeat process twice, ending with a double layer of bread.
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15
Refrigerate remaining syrup.
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16
Cover pudding with plastic wrap, place a plate on top, and weigh it down with two large cans.
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17
Place bowl on a plate (juice may seep out) and refrigerate for at least 8 hours.
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18
Invert pudding onto a platter (if pudding sticks, slide a knife around the edge) and serve cold with reserved syrup and whipped cream.
