Kneaders Raspberry Bread Pudding

Only one more day for the Anthropologie Apron Give-A-Way! Before you pass over this recipe, you have got to try it! This is one of my "go to"  recipes when I have guests over, it is so unique, and tastes phenomenal! 


Bread Mixture

1 1/2 loaves aged, white bread 
1 quart heavy cream 
3 cups sugar 
1 egg 
1 teaspoon vanilla


In 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. Careful not to break bread cubes apart. 


Fruit Filling

5 cups frozen raspberries 
1 cup sugar 
1/2 cup apple juice


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 ( I save my best looking bread cubes for the top). Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.



1 1/3 cup butter 
5 tablespoons flour 
3 cups heavy cream 
2 teaspoons vanilla 
1/3 cup sugar

Over medium heat melt butter, and add flour stir 10 minutes until it 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.

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