- 2 pints strawberries, hulled, quartered
- 2 pints blueberries
- 2 pints blackberries
- 2 pints raspberries
- 1 cup plus 2 tablespoons sugar
- 1 vanilla bean, split lengthwise
- 1 1-pound loaf brioche or challah bread, cut crosswise into 1″ slices
- 6 tablespoons unsalted butter, room temperature
- 1/2 teaspoon ground cinnamon
- Special equipment: A 9″-10″-diameter springform pan
- Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
- Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
- Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
- Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.