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1
Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes.
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2
Add 2 cups of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer.
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3
Cook for one minute.
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4
Off the heat, stir in the remaining raspberries and the framboise.
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5
Slice the bread in 1/2-inch-thick slices and remove the crusts.
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6
In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
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7
Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate.
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8
Continue adding bread, cutting it to fit the mold, and berries.
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9
Finish with bread and cooked berries, using all of the fruit and syrup.
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10
Place a sheet of plastic wrap loosely over the pudding.
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11
Find a plate approximately the same diameter as the inside of the mold and place it on top.
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12
Weight the mold with a heavy can and refrigerate.
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13
Remove the weight after 6 to 8 hours.
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14
Cover the pudding with plastic wrap and refrigerate overnight.
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15
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.
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16
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
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17
When it starts to thicken, add the sugar, vanilla, and rum.
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18
Continue to whip until it forms stiff peaks.
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19
Serve pudding in wedges with cold rum whipped cream.
