Kneaders Raspberry Bread Pudding

• Vegetarian

• Produce

  • 5 cup Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 5 tbsp Flour
  • 1/2 tsp Salt
  • 4 2/3 cup Sugar
  • 3 tsp Vanilla

• Bread & Baked Goods

  • 1 1/2 Loaves, aged

• Drinks

  • 1/2 cup Apple juice

• Dairy

  • 1 1/3 cup Butter
  • 1 3/4 qt Heavy cream

Found on chef-in-training.com

Description

Ingredients

• 1½ loaves aged, white bread
• 1 qt. heavy cream
• 3 C. sugar
• 1 egg
• 1 tsp. vanilla
• 5 C. raspberries, fresh or frozen
• 1 C. sugar
• ½ C. apple juice
• 1⅓ C. butter
• 5 T. flour
• 3 C. heavy cream
• ½ tsp. salt
• 2 tsp vanilla
• ⅔ C. sugar

Directions

• In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
• Cut bread into 1½ 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 ¾ 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 F.
• Serve warm topped with vanilla cream sauce.
• If you are looking for nice square pieces, chill before slicing.
• 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.