2 quarts pudding bowl
6 cups blackberries, raspberries, or blueberries
1 cup sugar
Soft white bread slices, crusts removed
Line pudding mold with bread slices. Cook berries with sugar for 3 minutes to make syrup. Ladle half the mixture into the lined mod, add a layer of bread and a layer of berries, finishing with a bread cap. Cover with plastic wrap, then weight with a small saucer of and a container of water, compressing into a pudding. Chill weighted overnight. Unmold onto a serving dish and cut into wedges.