Combine berries with 1/3 cup sugar; let sit for 30 minutes. Drain berries, reserving 1/2 of the syrup. Gently fold 1/2 cup topping into drained berries, set aside. Lightly butter one side of each bread slice; sprinkle with sugar. Line bottom and sides of 8 x 4 inch loaf pan with 7 slices, butter side up. Trim to fit pan. Drizzle 1/4 of syrup over, spoon 1/2 of berry mixture in pan. Cover with 3 slices of bread; spread with remaining berries. Place remaining 3 slices on top; drizzle with remaining syrup. Cover with plastic wrap, chill. Invert onto serving plate; frost, slice and serve.