Rinse and clean berries. Combine currants and strawberries with sugar in a saucepan. Simmer for about 5 minutes on low heat until sugar has dissolved. Add raspberries, blackberries and blueberries and cook for additional 3 minutes or until berries are soft, stirring occasionally. Cut off bread crusts. Line a bowl with half of bread slices so that the bottom of the bowl is completely covered.
Place berries on top of bread and drizzle with some juice. Top with remaining bread slices. Cover with plastic wrap and weigh down with a small plate. Refrigerate overnight. Next day, invert onto a plate and garnish with fresh fruit and drizzle with remaining juice. Serve.