Summer Pudding with Blueberries and Raspberries
['1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded', '4 cups blueberries (1 pound)', '5 cups raspberries (18 ounces)', '1 cup sugar', '1 teaspoon fresh lemon juice', 'Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip', '1 platter with a lip', 'Accompaniment: lemon verbena ice cream']
Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
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