Heat orange juice and sugar in a large pot or saucepan over medium heat. Stir for a minute or two, until sugar dissolves. Pour in all your berries.

Stir and continue cooking over medium heat, until the berries release all their lovely juice, about 5 minutes. Remove from heat.

Ladle a generous amount of berry juice — not the berries themselves — enough to cover the bottom of a 9 X 5-inch loaf pan or 6-cup mold or pudding basin (to use the delightfully archaic English term). Top berry juice with a layer of bread, cutting slices to fit. Line the sides of the mold with bread sliced snugly to fit, as well.

Now layer on a good third of your berries, so the bread beneath is completely buried. Top the berries with another layer of bread. Repeat with another layer of berries and juice, then top with another layer of bread. Save the last third of the berries and juice to cover the top, making sure there’s no bread peeking through.

When the pudding is completely cooled, press a layer or two of plastic wrap on top, then weight it down by setting a heavy plate or something similar on top. Innovate. I’ve used an eggplant that happened to be right there in the fridge and that worked fine. Refrigerate.

Let the berries and bread smoosh and the pudding chill overnight or up two days. When you’re ready to serve, remove weight, take the pudding from the fridge and unwrap. Run a butter knife around the edge, place a plate with a lip (to save any juice) or a shallow bowl on top. Invert the pudding onto the plate. It should unmold perfectly.

Stop, admire, then serve, cutting into wedges or slices as desired. Top with whipped coconut cream.