Kneader's Raspberry Bread Pudding

My mother-in-law was in town for the week to help with the new baby and older hoodlums I seem to be raising. She isn't your typical MOL (mother-in-law). She is exceptional in every way. Leaving beautiful Utah to stay for 9 days with crazy me in 115 degree weather is quite the sacrifice. Along with being super easy going and beyond helpful she introduced us to this recipe. The cream sauce is amazing and bread pudding will never be the same without raspberries.


This recipe is adapted from the Sister Cafe

Kneaders Raspberry Bread Pudding 

Note: If you can prepare the sauce ahead of time to cool, that is best. Otherwise prepare sauce as soon as pudding is in the oven and then place in the fridge to cool it down rapidly. The bread pudding is great served hot and I felt it needed the cream sauce to be cold to cool down the dessert enough to taste all the favors.

 

Cream Mix

1 1/2 loaves aged, white bread (I used french)The more dried out the better.

1 quart heavy cream(4 cups)

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

1/3 cup apple juice Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 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.

Serve and Enjoy!