English Pudding

Ingredients:
Butter
1 dense, large, white bread loaf,
thickly sliced, crusts removed
3 pounds of mixed red berries, washed, dried
1 cup of sugar
Zest of 1 lemon
Whipped cream

Directions:
Line a buttered glass casserole dish
with half of the bread slices,
slightly overlapping, firmly pressing bread
against dish and making sure there are no holes.
Combine berries, sugar, and zest in a saucepan.
Heat until simmering, about 5 minutes.
Remove 3/4 cup of berry juice from pan
and place in the refrigerator.
Pour remaining fruit and juice over the bread.
Top the fruit with the rest of the bread,
pressing together to seal.
Place a few plates on top of the bread
to cover and place a weight on top.
Refrigerate overnight.
When ready to serve, spoon remaining juice over bread.
Slice into wedges and top with whipped cream.