Raspberry Bread Pudding

Kneaders Bakery & Cafe Restaurant Recipe

Bread Pudding: 
1 1/2 loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
5 cups raspberries, fresh or frozen
1 cup sugar
1/2 cup apple juice

Vanilla Cream Sauce:
1 1/3 cup butter
5 tablespoon flour
3 cups heavy cream
1/2 teaspoon salt
2 teaspoons vanilla
2/3 cup sugar

Bread Pudding: In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.

After mixture has absorbed for 30 minutes, mix the raspberries, sugar and apple juice. Stir until sugar is dissolved. Layer a 9x13 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 degrees.
Serve warm topped with vanilla cream sauce.

Vanilla Cream Sauce: Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown. Add salt, cream and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla. Serve warm over the pudding.

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