5 cups of mixed berries: Quebec blueberries, raspberries, and blackberries
1/2 cup of granulated sugar
1 whole loaf of Le Royal bread
Heavy cream for serving
Preparation
In a medium saucepan over medium-low heat, warm the berries with 1/2 cup of sugar, stirring occasionally until the sugar has dissolved. Taste (careful, it’s hot!) and add more sugar if the fruit isn't sweet enough.
Bring to a boil and cook for about 5 minutes until the berries are still whole but have released a significant amount of juice.
Remove from the heat and let cool to room temperature.
Remove the crusts from the bread. Line a 4 to 5 cup bowl or mould with a layer of bread, cutting the bread into pieces and assembling them like a puzzle.
Pour about half of the cooled fruit and juice into the bread-lined bowl.
Place another layer of bread over the fruit.
Pour the remaining fruit over the second layer of bread.
Add a final layer of bread on top, ensuring the juices are well sealed in.
Use a slightly smaller plate than the main bowl and place it on the final bread layer. Put something heavy (like a can or a small pot) on the plate to press the pudding.
Refrigerate the pudding for at least one night or up to 36 hours.
Remove the weights and plate, then gently unmould the pudding onto a serving dish.
