Summer Berry Pudding
['2 pints strawberries, hulled, quartered', '2 pints blueberries', '2 pints blackberries', '2 pints raspberries', '1 cup plus 2 tablespoons sugar', '1 vanilla bean, split lengthwise', '1 1-pound loaf brioche or challah bread, cut crosswise into 1" slices', '6 tablespoons unsalted butter, room temperature', '1/2 teaspoon ground cinnamon', 'A 9"-10"-diameter springform pan']
Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.
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