Kneader's Raspberry Bread Pudding
2017-01-09 18:47:21
Cream Mix
- 1 1/2 loaves aged, white bread, cut into 1 1/2" cubes (once cut I had it sit out for many hours)
- 1 quart heavy cream
- 3 cups sugar
- 1 egg
- 1 tsp. vanilla
Fruit Filling
- 5 cups raspberries
- 1 cup sugar
- 1/2 cup apple juice
Vanilla Cream Sauce
- 1 1/3 cups butter
- 5 tbls. flour
- 3 cups half and half
- 2 tsp. vanilla
- 1/3 cup sugar
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Instructions
- 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.
- 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.
- 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.
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Adapted from Picture from 5BoysBaker
Adapted from Picture from 5BoysBaker
Deals to Meals https://www.dealstomealsblog.com/
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8 Comments
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THIS IS THE BEST RECIPE!!! THANK YOU!!! 🙂 Its my bday this week and wanted exactly this. Believe you were inspired by my hunger vibes! Huzzah!! THANKS
Hi,
Just wanted to let you know your "shopping list" page on your .com site is having ISSUES. I tried 4 times to print out mylist. each time it either printed out EVERYTHING on the list (wether I marked it or not, or left off half the things I did mark. And when I went from the "printable shopping list" to the full list I could choose from to add things it left off, it emptied my cart. Waisted an hour of my saturday. LOVE your stuff but this was FRUSTRATING!!!!
Happy birthday MommyMert! You will LOVE this recipe. It is sweet, sour, creamy and totally addicting and amazing!!
Kim,
I am SO sorry for the trouble. Our programmer has been working on our website all weekend and I wonder if he tweaked something earlier in the day. It must be fixed now because I just used the shopping list, printed my items and then emptied my grocery list to try it again. We have not received any other emails today of people having trouble, so I apologize you had to deal with that issue. Please feel free to email us ANY time at customerservice@dealstomeals.com so that we can help you more individually. Thank you for your comment and patience.
Shandra
Kim,
One other tip. We have found that if you use Google Chrome, Fire Fox or Safari web browsers, the shopping list tends to work MUCH better. For some reason Explorer is not upgraded enough to work with the shopping list without issues. Hope this helps in the future if you ever run into another problem 😉 Thanks!
Thanks for the great recipe! I am in the process of making this for a dinner party tonight and when I got to the vanilla sauce, I see your directions say to add salt but there is no salt in your ingredients list. How much salt?
Thanks for all the great recipes!
Sorry, the original recipe had salt, but we took it out because it was too salty. Thanks for catching that. i will fix the recipe 😉 thanks!
I made this in the oven a few months ago and loved it! I was wondering if this could be adapted for the crock pot and if so what you would do to change it?
Hmmm..I have never made a bread pudding in a crock pot, but I don't know why it wouldn't turn out. My only fear would be you would miss the golden brown top that helps the texture of the bread pudding not be so completely soggy. If you try it, let me know how it works 🙂