Classic Summer Pudding

Stir together strawberries, raspberries, blueberries, sugar, lemon juice, and salt in a large bowl. Let stand at room temperature until berries become very soft and release their juices, about 1 hour, stirring occasionally.

Meanwhile, line a 2 1/2-quart bowl (about 8 inches wide and 4 inches deep) with plastic wrap; set aside.

Pour berry mixture through a fine wire mesh strainer set over a medium bowl; reserve juices. Brush 1/2 cup reserved berry juice evenly over 1 side of bread slices using a pastry brush. (Take care to brush evenly so that bread slices become dyed with the juice.) Stir together macerated berries and up to 1 cup juice in a large bowl (if less than 1 cup juice remains, that is OK, but don’t use more than 1 cup); set aside. Reserve any remaining berry juice for brushing on finished pudding or for another use. Arrange 10 to 12 bread slices, juice sides down, in prepared plastic wrap–lined bowl, completely covering bottom and sides of bowl, overlapping and trimming bread slices as needed.

Transfer berry mixture to bread-lined bowl, pressing and tightly packing to fit in all of the berry mixture. Arrange remaining 2 to 4 bread slices and any trimmings, juice sides down, on top of berries to completely cover surface and encase berry filling, tearing bread to fit as needed.

Place bowl on a rimmed plate or a baking sheet. Cover bowl tightly with plastic wrap; top with a plate that fits inside the lip of the bowl. Place 2 (15-ounce) canned goods on plate to weigh down and compress pudding. Chill pudding in the refrigerator for at least 12 hours or up to 24 hours.

When ready to serve, remove canned goods, plate, and top plastic wrap. Invert bowl onto a large rimmed platter. Remove bowl; peel away plastic wrap. If desired, brush pudding exterior with additional berry juice to touch up any faintly tinted areas. Garnish pudding with berries, slice into wedges, and serve with whipped cream, if desired.