Combine first 8 ingredients and, if desired, liqueur, lemon verbena, and peppercorns in a large nonaluminum bowl. Cover and let stand at room temperature at least 1 1/2 hours.
Spread bread cubes evenly on a baking sheet; bake at 350° for 10 to 15 minutes or until toasted. Cool.
Stir bread into berry mixture, and let stand for 30 minutes. Remove lemon verbena, and discard.
Spoon pudding mixture into 4 (8-ounce) individual serving dishes. Garnish, if desired.
Note: For testing purposes only, we used Sara Lee Honey White Bakery Bread.
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