1 pound bread such as pullman white rectangular firm
6 servings accompaniment: lemon verbena ice cream
1 teaspoon juice of lemon fresh
18 ounces raspberries
1 cup sugar
Equipment
bowl
sauce pan
sieve
wax paper
Directions
Cut bread into 14 (1/2-inch-thick) slices.
Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
Pudding can be chilled (with weights) up to 3 days.
