I was not disappointed.
Kneaders' Raspberry Bread Pudding
1-1/2 loaves aged, white bread ( I used 1 large loaf french bread, my recipe HERE)
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
Vanilla Sauce
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.
