Summer Pudding With Blueberries and Raspberries

A good old-fashioned English dessert that showcases summer berries. From July 2007 Gourmet Magazine. Cook time includes chilling

• Ready In: 8 hrs 30 mins
• Serves: 6

Ingredients

• 1  loaf  brioche bread (unsliced) or 1  lb  white bread, good-quality and firm
• 4  cups blueberries (1 LB)
• 5  cups raspberries (18 oz)
• 1  cup sugar
• 1  teaspoon lemon juice, fresh

Directions

1. Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
2. Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
3. Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
4. Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
5. Cooks' note: Pudding can be chilled (with weights) up to 3 days.