Kneaders Raspberry Bread Pudding

By

Erin Cope

Cream Mix

1 1/2 loaves aged white bread

1 quart half and half

3 c. sugar

1 egg

1 tsp. vanilla

In a large bowl, combine half and half, sugar, egg and vanilla.  Cut bread into 1 1/2 inch cubes and add to mixture, coating bread well.  Let stand 30 minutes, stirring every 5 minutes to allow half and half to absorb completely.

Fruit Filling

5 c. frozen raspberries

1 c. sugar

1/2 c. apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.  

Layer 9x13 dark baking dish 3/4 full with bread mixture.  Pour fruit filling over bread mixture, spreading evenly.  Top with remaining bread.  Bake 40 minutes at 375 degrees.  Serve warm.  Top with vanilla sauce.

Vanilla Sauce

1 1/3 c. butter

5 Tbsp. flour

3 c. heavy cream

2 tsp. vanilla

1/3 c. sugar

Over medium heat, melt butter and add flour.  Stir 10 minutes until it has a nutty aroma.  Do not brown!  Add cream and sugar and boil til mixture is thick.  Remove from heat, adding vanilla.  Serve sauce cold with warm bread pudding (pour sauce over individual servings).