Combine berries. sugar and the measured water in a large saucepan; stir over a low heat until berries are softened. Strain the berries over a large bowl; reserve the syrup.

Remove the crusts from the bread. Cut the slices in half into triangles.

Brush one side of the bread triangles with the syrup. Reserve 1/4 of the bread slices. Position the bread syrup-side-down around the base and side of a 2-litre (8-cup) pudding basin, overlapping slightly.

Spoon the berry mixture into the basin. Arrange the reserved bread over the top of the berries; cover with plastic wrap. Place a small plate on top of the pudding, place cans (or other weights) on the plate to weigh the pudding down; refrigerate the pudding overnight.

Place the remaining syrup and the jam in a small saucepan. Bring to the boil. Simmer, uncovered, for about 5 minutes or until the syrup has thickened slightly; cool. Refrigerate until required.

Brush the base of the pudding with syrup, if required. Turn the pudding onto a serving plate and brush with the syrup. Cut pudding into wedges and serve with remaining syrup thick cream or vanilla bean ice-cream and extra fresh berries, if desired.