RASPBERRY BREAD PUDDING
Ingredients
- 1½ loaves firm, 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
Instructions
In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
Cut bread into 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, in a separate bowl mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
Layer a 9x13 inch baking pan ¾ full of the bread mix and pour fruit mixture over the bread, spreading evenly.
Top with the remaining bread.
Bake 40 minutes at 375 degrees F.
Serve warm topped with vanilla cream sauce.
VANILLA CREAM SAUCE
Ingredients
- 1⅓ C. butter
- 5 T. flour
- 3 C. heavy cream
- ½ tsp. salt
- 2 tsp vanilla
- ⅔ C. sugar
Melt butter in medium saucepan and add flour. Stir about 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.
Tips:
For nice square pieces, chill before slicing, then heat each serving in the microwave 20-30 second to serve.
Keep the cream sauce warm in a small crock pot until ready to serve. It tends to separate when cooled.
