Raspberry Bread Pudding

By Cdreamgirl

Ingredients

• 1 1/2 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
• 1/2 C. apple juice
• 1 1/3 C. butter
• 5 T. flour
• 3 C. heavy cream
• 1/2 tsp. salt
• 2 tsp vanilla
• 2/3 C. sugar

Details

Servings 1
Adapted from chef-in-training.com

Preparation

Step 1

Instructions
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. VANILLA CREAM SAUCE
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.