Kneaders Raspberry Bread Pudding

We absolutely LOVE this rich and tangy Raspberry Bread Pudding drowning in Vanilla Sauce! Every time we are in town, our visit is not complete unless we've nibbled on this delicious, hot, comforting goody at Kneaders Bakery & Cafe! 

Kneaders Raspberry Bread Pudding

Bread Mixture

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

Fruit Filling

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


Preheat oven to 375 F. 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. Combine raspberries, sugar and apple juice in a large mixing bowl, 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, and serve warm. Top with vanilla sauce.

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.

Happy Baking!

No comments:

Post a Comment