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Kneaders Raspberry Bread Pudding Recipe

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This recipe for Kneaders Raspberry Bread Pudding, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Horsley
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cream Mix:
1 1/2 loaves aged, white bread
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla
Fruit Filling:
5 C. frozen raspberries
1 C. sugar
1/2 C. apple juice
Vanilla Sauce:
1 1/3 C. butter
5 T. flour
3 C. heavy cream
2 tsp. vanilla
1/3 C. sugar

Directions:
Directions:
In a large bowl, combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375. Serve warm. Top with vanilla sauce. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until is has a nutty aroma; do not brown. Add salt, cream and sugar and boil till mixture is thick. Remove from heat, adding vanilla. Serve this wonderful sauce cold.

Number Of Servings:
Number Of Servings:
9x13 pan
Preparation Time:
Preparation Time:
1-2 hours
Personal Notes:
Personal Notes:
Prepare sauce first and chill while preparing the bread pudding. This dessert is to die for!

 

 

 

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