No-Bake Blackberry Bread Pudding 1 loaf day-old French bread 1/3 C. softened butter 1 C. blackberry syrup about 4 C. blackberries about 1 C. of sugar For berry syrup, simmer 1 cup of blackberries with 1/4 cup sugar until thickened. Strain and cool. Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve
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