Ingredients
1 1/2 cups white sugar
3 cups raspberries
6 slices bread
1 cup whipped cream
1 tablespoon water
Directions
Combine the sugar, water, and raspberries in a saucepan. Over medium heat, cook by stirring the mixture gently as to avoid damaging the raspberries. When the mixture is dissolved, put it aside to let it cool. Line the slices of bread in a 1 quart bowl. Pour the raspberry mixture over the bread, and place remaining of bread as the last layer. Cover the bowl with plastic wrap and place a weight on top of the bowl before refrigerating.Leave it overnight. To serve, remove plastic wrap, and invert onto a plate with whipped cream on the side.