1. Into a large saucepan add the water, sugar, and strawberries. Cook on medium-low heat stirring constantly until the strawberries have given off some liquid — about 5 minutes.

2. Add the raspberries, blueberries, and peach slices to the saucepan. Bring the mixture up to the point that the liquid is just slightly bubbling around the sides of the pan, but the mixture isn’t boiling. Once you reached this point, let the berries stew for about 2 minutes stirring regularly.

3. Take the mixture off the heat and stir in the amaretto.

4. While the mixture is cooling slightly, cut the challah bread into ½ inch thick slices and cut off the crusts.

5. In a souffle dish — or any dish that’s roughly 3 inches high and 8 or 9-inches round — ladle in enough of the berry mixture (liquid and all) to cover the bottom of the dish. Place enough bread to cover the bottom of the dish to soak up that mixture. Then ladle in more berry mixture and place more bread over that. Continue this until you’ve reached the top of the dish and add the last of the berry mixture.

6. Cover the top of the dish with cling wrap. Put a plate that is just slightly smaller than the diameter of the dish on top of the cling wrap and weight the plate down with a can of soup or a can of beans.

7. Place in the fridge overnight.

8. When ready to serve, run a knife around the outside of the pudding and turn it upside down onto a serving plate — in most cases, the pudding will just slide right out.

9. Cut and serve with some whipped cream.