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Raspberry Bread Pudding

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Serves 8-10 | Prep Time 45 | Cook Time 40

Why I Love This Recipe

I found this recipe online when looking for a recipe like the Raspbery bread pudding at Kneaders Bakery. Since I found the recipe I haven't been back to Kneaders to buy it, I love this one so much.

Ingredients You'll Need

1 1/2 loaves aged, white bread
4 c heavy cream
3c sugar
1 egg
1 tsp vanilla

5 c frozen raspberries
1 c sugar
1/2 c apple juice or apple raspberry juice

1 1/3 c butter
5 tbsp flour
3 c heavy cream
2 tsp vanilla
1/3 c sugar


Bread Mix: 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:Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 baking dish or two large loaf pans with 3/4 of the bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread.

Bake 40 minutes at 375 degrees.

Vanilla Sauce: Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve pudding warm. Top with warm vanilla sauce.

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