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1
In large, nonaluminum saucepan, combine berries and sugar.
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2
Cook over medium heat until sugar is dissolved and berries release their juice but still retain some shape, about 10 minutes.
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3
Place berries in large sieve over bowl to catch juices.
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4
Swirl some of the berry juice in the bottom and up sides of flat-bottom, glass or ceramic mold or bowl with a 3-quart capacity.
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5
Cover bottom and sides up to 1 1/2 inches from top of mold with bread slices, cutting pieces to fit any holes.
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6
Pour a little more reserved juice over bread on sides.
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7
Add half the fruit.
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8
Top with layer of bread, piecing to fit.
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9
Cover with remaining fruit, then with layer of bread, piecing to fit.
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10
Pour in all but 1/2 cup remaining juice, brushing with pastry brush to cover bread.
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11
Cover top bread layer with plastic wrap.
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12
Place flat plate or pot or smaller mold on top.
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13
Weight with four 15-oz.
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14
cans (pumpkin, beans, tomatoes).
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15
Set on plate to catch any drips.
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16
Refrigerate overnight.
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17
To serve, remove weights and plastic wrap.
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18
Loosen edges of pudding carefully with spatula.
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19
Invert onto serving plate.
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20
Brush any white bread spots with reserved juice.
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21
Slice into wedges with serrated knife.
