Put all berries in a saucepan. Add the sugar and the water. Stir them gently over medium heat. Let the sugar dissolve slowly. Cook for about five minutes only. The berries will release their red juice. Do not overcook the fruit pieces. Add the vanilla extract at the end. Take the pan off the heat.

Cut the crusts off the bread. Use a sharp knife for this. You only want the soft white part. Cut the bread into thick slices. Some people like triangles or rectangles. These pieces will line your glass bowl. Make sure the bread is firm.

Line the bottom of your bowl. Use the white bread slices. Then, line the sides of the bowl. Pack the bread slices very tightly. Do not leave any big gaps. The bread acts like a tasty shell. It will hold all the fruit juice.

Pour the cooked fruit into the bowl. Use a large spoon for this. Make sure the juice covers everything. Fill it all the way to the top. The bread will start turning red. This is exactly what you want. It looks like magic happening.

Place more bread on the very top. This seals the fruit inside well. The bread should cover all the berries. Now, your pudding is almost ready. It needs time to set properly.

Cover the bowl with plastic wrap. Place a small plate on top. Put a heavy jar on the plate. This presses the juice into bread. Put it in the fridge overnight. Wait at least twelve full hours.

Remove the weight and the plate. Run a knife around the edges. Turn the bowl onto a plate. The pudding should slide out easily. It will be a dark purple color. Serve it with cold whipped cream.