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Kneaders Raspberry Bread Pudding Recipe

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This recipe for Kneaders Raspberry Bread Pudding is from Our Family Favorites Recipes 2nd Edition, 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:  
Bread Pudding:
1 ½ loaves aged, white bread
1 qt. heavy cream
3 cups sugar
1 egg
1 tsp. vanilla
5 cups raspberries, fresh or frozen
1 cup sugar
½ cup apple juice

Vanilla Cream Sauce:
1 ⅓ cup. butter
5 tbsp. flour
3 cups heavy cream
½ tsp. salt
2 tsp vanilla
⅔ cup sugar
Directions:
Directions:
In a large bowl mix the cream, sugar, egg, and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand for 30 minutes, stirring every 5 minutes to allow the cream to absorb. Mix the raspberries, sugar, and apple juice, stirring until sugar is dissolved. Layer a 9×13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread. Bake 40 minutes at 375. Serve warm topped with vanilla cream sauce.

Recipe for Vanilla Cream Sauce: Melt butter in a medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream, and sugar until the mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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