Hi Jewels/Seattle. I am just north of you in Montlake Terrace. Happy Holidays!!! Here is one recipe that sounds similar to the one you want. I hope it helps.
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Berry Bread Pudding

6 slices crustless white bread
3/4 cup sugar
1 cup water
6 cups blueberries and raspberries
Whipped cream

Instructions

Cut each slice of white bread into thirds. In a nonstick saucepan bring the sugar and water to a boil. Add the blueberries and simmer for 2 minutes until they pop; add raspberries and simmer for a minute or until wilted.

Strain them over a bowl. Reserve the fruit and return the strained juices to a skillet. Over high heat reduce the juices until 1 cup remains and cool until room temperature. Blend the syrup with the fruits.

Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and syrup in the middle. Trim the bread on the sides of the bread so they arethe same level as the fruits. Cover the fruit with more bread, cover the bread with a plate and place weight on the plate; refrigerate overnight.

Unmold (if possible) and serve with whipped cream

Yield: 6 servings
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Note from Kelly ~~ I would think you could spray your dish with non-stick cooking spray (before assembing your pudding) to make it easier to unmold.