2 pints fresh strawberries, sliced
2 pints fresh blueberries
2 pints fresh raspberries
1 1-pound loaf cinnamon-raisins bread, 1/2 inch thick sliced
1 Tablespoon of Rose Water
2 Tablespoons fresh orange juice
1-3/4 cup granulated sugar
- Place strawberries with sugar in a saucepan and cook at medium-low heat uncovered.2. Add 1/3 cup of water.3. Add one pint of blueberries and one pint of raspberries. 4. Add orange juice and combine all . Stirring occasionally bring it to a simmer for about 10 to 12 minutes until sugar completely dissolve. 5. Mix in rest of the raspberries and blueberries out of the heat. Add rose water and stir all ingredients together. Set berry sauce aside. 6. Remove the crusts of the cinnamon-raisin sliced bread.7. In the bottom of a 3 inch high soufflé dish of 7 1/2 inch round, pour 1 cup of the berry sauce on bottom of the dish. 8. Spread bread slices over the berry sauce. 8.Cover bread with berry sauce mixture completely. 9. Repeat layering for more times. Arrange another layer of bread slices and top it with the remaining berry sauce over. Cover the pudding with plastic wrap touching the berry sauce. Set a plate smaller than your soufflé dish on top of berry pudding and to weigh it down position a heavy can on top of plate. Refrigerate overnight.10. Remove plastic wrap from the top of pudding, plate and the weight. Before serving run a knife around the outside of the berry pudding and invert onto a plate. Serve with Rose Water whipped cream. Enjoy!Rose Water Whipped Cream: Pour one cup of cold heavy cream into a cold bowl and with a whisk attachment beat on medium-high speed until soft peak forms, add 2 tablespoon of sugar and 2 teaspoon of rose water. Combine all. Smell like Roses!