¾ lb brioche, challah, or egg bread
1 ½ lb peaches
¾ lb blackberries
½ cup sugar
3 tbsp brandy
Trim the crusts from the bread and if it has not been sliced, cut it in roughly 1/3-inch slices. Stack the slices and cut them in half diagonally to make triangles.
Line a 6-cup mold or bowl with plastic wrap. Make sure you have a small plate to fit just inside the rim of the bowl.
Piece together the bread slices in a single layer so they completely line the bowl. There should be no gaps but the fit doesn’t have to be exact – wherever the bread overlaps, simply press the edges together. Trim the bread where it comes over the top of the bowl.
Cut a shallow “X” in the base of each peach, and then dunk them in rapidly boiling water until the peel starts to come loose at the cut – about 20 seconds to 1 minute, depending on ripeness. Remove the peaches and run under cold water. The peels should slip off easily; if they don’t, return to the boiling water briefly. Pit the peaches and cut into chunks.
Combine peaches, blackberries, and sugar in a saucepan and warm over medium heat. Cook just until the fruit starts to soften and release its juices, 3 or 4 minutes. Stir in the brandy.
Spoon the fruit into the bowl; it should mound above the lip. Place a sheet of plastic wrap loosely over the top, then place a plate on top. Press gently and stack a heavy can on top. Refrigerate at least 12 hours.
When ready to serve, remove the plate and top layer of wrap. Place a serving plate on top of the bowl and invert so that pudding unmolds onto the plate, and remove the remaining plastic wrap.
Serves 6 to 8.