1 (10 oz.) pkg. frozen unsweetened raspberries
1 (10 oz.) pkg. frozen, sliced unsweetened strawberries
1 (1 lb.) pkg. frozen unsweetened blackberries
1 c. sugar
1 loaf sliced white bread, several days old

Thaw berries. Stir all fruit and sugar together. Cut crusts off as many bread slices as you will need to line a 2 quart bowl. Cut a round piece for the bottom of the bowl and several overlappping wedges for the sides. Line bowl completely with bread and pour in fruit mixture and juices.

Cover the top completely with more bread slices. Over top of bread slices, put a plate small enough to fit inside rim of bowl. Place a heavy weight like a brick or rock on top to press it down firmly. Refrigerate at least 24 hours.

To unmold pudding place a plate on top of bowl; turn over quickly. Serve with large bowl of whipped cream.