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Kneaders Raspberry Bread Pudding Recipe

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This recipe for Kneaders Raspberry Bread Pudding is from Rie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 loaves aged, white bread
1 qt. heavy cream
3 c. sugar
1 egg
1 tsp. vanilla
5 c. raspberries, fresh or frozen
1 c. sugar
1/2 c. apple juice
Directions:
Directions:
In a large bowl, combine cream, sugar, egg and vanilla. Beat until well blended. Cut bread into 1 1/2 " cubes and add to mixture, coating the bread well. Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb. Meanwhile, mix the raspberries, sugar and apple juice. Stir until sugar is dissolved. Layer a 9x13 baking dish with the bread mix and pour fruit filling over, spreading evenly. Bake 40 minutes at 375º. Serve warm topped with vanilla cream sauce.

Vanilla Cream Sauce: Melt 1 1/3 c. butter in medium saucepan and add 5 tblsps. flour. Stir 10 minutes until it has a nutty aroma, but make sure not brown. Add 1/2 tsp. salt, 3 c. heavy cream and 2/3 c. sugar. Stir until mixture becomes thick. Remove from heat and stir in 2 tsps. vanilla. Serve warm.

 

 

 

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