In a nonstick saucepan add the fruit, reserving a few berries for garnish if desired. Mix in sugar and cook until the fruit is starting to release some liquid. It should be very tender and beginning to burst but still holding it’s shape, about 5 minutes. Remove the berries from the heat and allow to cool slightly.

Line a large 6-cup pudding bowl with plastic wrap, allowing enough overhang to wrap across the bowl again. You will need enough plastic wrap to cover the top once finished, so leave a lot of extra overhang.

Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the prepared bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to close gaps in spaces as needed.

Using a slotted spoon, spoon the fruit into the bread-lined bowl, then top with a final layer of bread. Spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining juices for serving. Cover with the plastic wrap overhang and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let it refrigerate for at least 8 hours, or overnight.

Strain leftover berry sauce and keep refrigerated in a lid tight container until serving. Whisk sour cream and brown sugar together in a small bowl with cover and let refrigerate for at least 30 minutes, or until serving.

Gently invert the bowl onto a large serving dish, shaking it lightly to loosen or sliding a knife around the edges. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of your brown sugar sour cream on the side and add a berry or two for garnish.