Summer Fruit Pudding

Directions

1. 1
   Line a 2 1/2-quart souffle dish with plastic wrap, leaving at least 6 inches of overhang all around.
2. 2
   Line the bottom with a few slices of challah, overlapping them slightly.
3. 3
   Line the side of the dish with challah, overlapping the slices slightly.
4. 4
   Reserve a few slices for the top.
5. 5
   In a large saucepan, combine the berries, sugar and lemon zest.
6. 6
   Simmer over low heat just until the sugar is dissolved and the berries release some of their juices, about 5 minutes.
7. 7
   Spoon the berries and their juices into the challah-lined dish, mounding them slightly above the top.
8. 8
   Top with the remaining challah and press down to compact so the challah is flush with the top of the dish.
9. 9
   Fold the plastic wrap over the pudding.
10. 10
    Top with a small plate and weight it down with a heavy can.
11. 11
    Refrigerate overnight.
12. 12
    Remove the plate and peel back the plastic wrap.
13. 13
    Invert a plate over the pudding; flip both the plate and the souffle dish, then lift off the dish.
14. 14
    Discard the plastic.
15. 15
    Cut the pudding into wedges and serve.