Raspberry white bread pudding

By á-39535

dessert

Ingredients

• 1 1/2 loaves aged or day old, heavy white bread
• 1 quart heavy cream
• 3 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 5 cups raspberries, fresh or frozen
• 1 cup sugar
• 1/2 cup apple juice
• Vanilla Cream Sauce
• 1 1/3 cup butter
• 5 tablespoons flour
• 3 cup heavy cream
• 1/2 teaspoon salt
• 2 teaspoon vanilla
• 2/3 cup sugar

Details

Adapted from sites.google.com

Preparation

Step 1

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

Mix the raspberries, sugar and apple juice, stirring
until sugar is dissolved.

Layer a 9 x 13 inch baking pan 3/4 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.

Serve warm topped with vanilla cream sauce. If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.

Cream Sauce:
Melt butter in medium saucepan and add flour. Stir
10 minutes until it has a nutty aroma, do not brown. Add
salt, cream and sugar until mix is thick. Remove from heat
and stir in vanilla. Serve warm over the pudding.