Line a 1.5 quart bowl with plastic wrap, making sure it is completely covered. Line the bottom and sides of the bowl with bread, cutting and piecing it so all the little spaces are filled. Remove about 8 raspberries from the syrup and set them aside. Puree the raspberries with their juice in a food processor or blender and press through a strainer to remove the seeds. Add the sugar and water. Remove the bread from the bowl, one piece at a time, and generously brush one side of it with the raspberry puree. Return each slice to its place in the bowl, with the brushed side out. Brush one side of 2 more slices of bread and set them aside. Cut the strawberries into 1/2 inch dice. Add them to the puree along with the other whole berries, including the raspberries. Pour into the lined bowl and cover with the two slices of bread, cut to fit. Cover with plastic wrap and place a heavy object on top to weight the pudding. Refrigerate at least 12 hours or up to two days. At serving time, unmold onto a plate and cut into wedges. Serve with whipped cream or custard sauce.{$7e}(Original recipe for 6)
