1 container (6 oz) raspberries
1 container (6 oz) blueberries
1 container (6 oz) blackberries
1 container (16 oz) strawberries
2 tablespoons orange juice or water
1 tablespoon lime or lemon juice
Imperial Sugar Extra Fine Granulated Sugar Zest of 1 orange
1 teaspoon vanilla extract
10 slices bread, preferably brioche, Challah, or sturdy white bread
Line a 9x5-inch loaf pan with plastic food wrap and set aside.
Before washing and cutting fruit, retain some to decorate surface later.
Wash raspberries, blueberries, and blackberries and place on paper towels.
Separately wash strawberries, remove stems and cut in 4-6 pieces; set aside.
In a large saucepan over low heat, bring juices and sugar to a boil.
Add orange zest, vanilla, raspberries, blueberries and blackberries. (Do not add strawberries yet.) Gently stir to a 90-second simmer and remove from heat.
Add strawberries and do not return to heat. Let marinate until cold.
Gently pour fruit onto a sieve and retain all syrup/juices.
Trim bread slices so they will fit neatly next to each other into loaf pan. Cut enough to cover all sides.
Dip one slice at a time into syrup and place into loaf pan.
Fill with drained fruit and cover with syrup-dipped bread slices.
Cover with plastic food wrap. Press firmly onto surface and place in the refrigerator for 5-6 hours or overnight.
Remove from refrigerator and turn upside down onto a serving platter.
Keep plastic on pudding until ready to serve. Remove plastic and decorate with remaining fruit.