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1
Quarter each plum half and place all the plums in a heavy saucepan.
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2
Add the sugar, cinnamon, water and lemon juice.
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3
Bring to a simmer and cook, stirring, about five minutes, until the sugar has completely dissolved, the mixture is very juicy and the plums are tender but still hold their shape.
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4
Remove from the heat.
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5
Trim the crusts from the bread and line the bottom and sides of a 6-cup bowl with the slices, overlapping them slightly so there are no gaps.
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6
Spoon about one-third cup of the juice from the plums into a small bowl, cover and refrigerate.
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7
Fill the bread-lined bowl with the remaining plums and their juice.
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8
Cover the top with a layer of bread, then place a sheet of plastic wrap directly on the bread, allowing the plastic to extend over the sides of the bowl.
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9
Select plate, pie pan or cake pan that can be put directly on top of pudding, fitting inside bowl.
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10
Place it on pudding and weight it down with heavy can, rock or some other object.
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11
Refrigerate the pudding overnight.
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12
To serve, run knife or thin spatula around inside of bowl and invert pudding onto a dish with a rim to catch excess juices.
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13
Use the reserved plum juice to paint any areas of the bread that did not become soaked with juice from the pudding and are still whitish.
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14
Serve with whipped cream.
