Summer Berry Pudding

• 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
• A 9"-10"-diameter springform pan

1. 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.
2. Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
3. 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.
4. Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.

pints strawberries, blueberries, blackberries, pints raspberries, sugar, vanilla bean, bread, unsalted butter, ground cinnamon, springform pan

Taken from www.epicurious.com/recipes/food/views/summer-berry-pudding-367176 (may not work)