Directions

1. 1

   Combine the quartered strawberries, sugar, lemon juice, and salt in a large bowl. Stir gently to mix and let sit for 15 minutes at room temperature to allow the berries to release their juice.

2. 2

   Add the blackberries and raspberries to the strawberry mixture and fold together gently until just combined. Let rest for another 10 minutes.

3. 3

   Cut the crusts from the brioche or bread loaf. Slice the bread into pieces roughly 1/4 inch thick.

4. 4

   Brush or lightly soak one side of each bread slice with the berry juice from the bowl, reserving about 1/2 cup of liquid for later use.

5. 5

   Line a 2-quart bowl or mold with the juice-soaked bread slices, placing them juice-side facing outward and overlapping slightly to form a complete seal with no gaps. Line the bottom and sides thoroughly.

6. 6

   Spoon the berry mixture into the bread-lined bowl, pressing gently. If there is excess juice, pour it in carefully over the berries.

7. 7

   Cover the top of the pudding with remaining bread slices, juice-side facing down, creating a sealed lid.

8. 8

   Place a plate or small saucer on top of the pudding that fits snugly inside the bowl. Set a heavy weight (such as a can or bag of beans) on the plate to compress the pudding.

9. 9

   Refrigerate the pudding for at least 6 hours, or preferably overnight, until the bread is fully saturated with berry juice and the pudding is firmly set.

10. 10

    Remove the weight and plate. Run a thin knife around the inside edge of the bowl to loosen the pudding gently. Invert a serving platter over the bowl and flip together, turning the pudding out onto the plate.

11. 11

    Spoon any remaining reserved juice over the top and sides of the pudding to cover any pale bread areas. Serve chilled, sliced into wedges.