• Cooking Time: 40
• Servings: 8-10
• Preparation Time: 45
• BREAD MIX
• 1 1/2 loaves aged, white bread
• 4 c heavy cream
• 3c sugar
• 1 egg
• 1 tsp vanilla
• FRUIT FILLING
• 5 c frozen raspberries
• 1 c sugar
• 1/2 c apple juice or apple raspberry juice
• VANILLA SAUCE
• 1 1/3 c butter
• 5 tbsp flour
• 3 c heavy cream
• 2 tsp vanilla
• 1/3 c sugar

1. 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.
2. Fruit Filling:Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
3. 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.
4. Bake 40 minutes at 375 degrees.
5. 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.
6. Serve pudding warm. Top with warm vanilla sauce.

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.