Kneader's Raspberry Bread Pudding
Cream Mix
  1. 1 1/2 loaves aged, white bread, cut into 1 1/2" cubes (once cut I had it sit out for many hours)
  2. 1 quart heavy cream
  3. 3 cups sugar
  4. 1 egg
  5. 1 tsp. vanilla
Fruit Filling
  1. 5 cups raspberries
  2. 1 cup sugar
  3. 1/2 cup apple juice
Vanilla Cream Sauce
  1. 1 1/3 cups butter
  2. 5 tbls. flour
  3. 3 cups half and half
  4. 2 tsp. vanilla
  5. 1/3 cup sugar
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  1. In a large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add bread to the cream mixture, coating the bread well. Let the bread stand for 30 minutes, stirring every so often to let the cream absorb completely. For the fruit filling, combine the raspberries, sugar and apple juice until the sugar is dissolved. It is okay to use frozen raspberries but I made the mistake of adding FROZEN raspberries to the sugar and juice. I should've waited until the raspberries were room temperature and drained any excess liquid. That would've made the bread pudding less gooey, which is what I prefer.
  2. Layer a 9x13 dark (for extra crispness) baking dish 3/4 full with the bread mixture, pour the fruit filling over the bread mixture, spreading evenly and then top with the remaining bread. Bake 40 minutes at 375 degrees. Serve warm and top with the vanilla cream sauce.
  3. The best part about this bread pudding is the vanilla cream sauce. To make the sauce melt the butter over medium heat and add the flour. Stir for a few minutes until it has a nutty aroma; do not brown. Add the cream slowly, constantly stirring with a whisk to avoid lumps. After the cream add the sugar and boil until the mixture is thickens. Remove from heat and add the vanilla. Allow the sauce to cool before you pour it over the bread pudding.
Adapted from Picture from 5BoysBaker
Adapted from Picture from 5BoysBaker
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