In a medium sauce pan, bring orange juice, 1 cup sugar and blueberries to a boil continuing to cook over medium heat until the blueberries pop open, taking caution not to over cook. In a medium mixing bowl, mix raspberries with ½ cup sugar and lightly mash together. Remove the crust from the bread and slice into ½ inch thick bands. Ladle about ½ cup of the blueberry sauce into the bottom of a 10" x 5" x 4" rectangular pan. This will become the top of the pudding once it is inverted. Cover the top of the blueberry sauce with bread slices.
Continue to layer blueberry mix and bread slices alternating each and cutting the bread to fit the mold. You should finish with bread approximately half way up the pan. Once all of the blueberries and bread have been layered, fill the rest of the pan with the mashed raspberries to create a two-tone pudding.
Once the pan is almost full, cover with wax paper. Cover the top of the pudding with a piece of cardboard cut to the size of the interior of loaf pan. Weight the loaf pan with a heavy can and refrigerate for approximately 6-8 hours. Just before serving, run a knife around the perimeter of the loaf pan and turn pan upside down onto a platter to unmold. Serve plain or with a mango sauce. (See page 105 of A L A I N R O B Y ' S A m e ri c an Classics for Mango Sauce recipe.)