1

Combine the blueberries, sugar, water, and lemon zest and juice in a large saucepan and set over medium heat. Cook, stirring, until the berries begin to release their liquid, about 3 minutes. Bring to a boil over medium-high heat. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove the saucepan from the heat and stir in the raspberries and blackberries.

2

Line a 2-quart bowl with 2 overlapping pieces of plastic wrap, allowing the excess to extend over the rim of the bowl by 4 inches. Line the bottom and side of the bowl with the bread, cutting to fit as needed. Spoon the berry mixture into the bowl. Cover with a layer of bread. Fold the plastic wrap over the top of the pudding. Place a plate, slightly smaller than the bowl, on top of the pudding and weight it down with 2 heavy cans of food. Refrigerate at least 8 hours or up to 2 days.

3

Fold back the plastic wrap and invert the pudding onto a serving plate. Lift off the bowl and remove the plastic wrap. Serve with the whipped topping, if using. Yields 1 cup pudding without whipped topping per serving.