8 cups berries (blue-, straw-, rasp-, black-berries)
1 cup water
3/4 cup sugar
1 Tb vanilla
1 (18 oz) brioche loaf (or any dense sweat bread, we used cinnamon swirl)
1. Mix 6 cups berries with water and sugar in large sauce pan. Cook over medium heat, stirring gently until berries soften and sugar dissolves, about 15 minutes. Remove from heat.
2. Stir in 1.5 cups berries. Strain berry mix reserving all juice. Line a 2-quart serving bowl with plastic wrap.
3. Cut a piece of bread to fit the bottom of the bowl. Dip in juice and place at bottom of bowl. Cut remaining bread into wedges (or if your bread is sliced, just use the slices), dip in juice one at a time.
4. Place 3/4 of juice soaked bread against the sides of the bowl, pressing to remove any gaps. Spoon berries into the center. Top with remaining bread.
5. Cover with plastic wrap. Press down with hands until juices rise to the top (we did not do this and everything turned out just fine). Place plate on top and set weights on the plate (2 cans of soup work well). Refrigerate at least 8 hours.
6. To serve, remove weights, plate and top plastic wrap. Place a serving plate on top of bowl and quickly turn bowl over, shaking gently so the the pudding releases from the bowl. Remove plastic wrap. Cute into wedges and serve with remaining berries and whipped cream (we used vanilla ice cream). Enjoy!