Saturday, August 29, 2009

Kneader's Raspberry Bread Pudding

Bread Mix:
1 1/2 loaves white bread, cubed
1 qt. heavy cream
3 c. sugar
1 egg
1 t. vanilla

Raspberry Sauce:
5 c. frozen raspberries
1 c. sugar
1/2 c. apple juice

Vanilla Glaze:
1/2 c. butter
2 T. flour
1 1/2 c. heavy cream
1 t. vanilla
3 T. sugar

1. Preheat oven to 375 degrees.
2. In a large bowl, combine cream, sugar, egg & vanilla. Add bread & let stand for 30 min.
3. Combine raspberries, sugar & apple juice. Layer bread in a 9 x 13 baking dish with a raspberry layer in between.
4. Bake for 40 min.
5. For vanilla sauce, melt butter over med heat then add flour and cook until nutty & brown (10 min). Add cream, vanilla & sugar. Boil until thickened.
6. Drizzle bread pudding with vanilla sauce & serve warm.

**This recipe is SUPER rich! I cut down the sugar & substituted milk for cream in the bread mixture and half & half for the cream in the vanilla sauce and it was still awesome.**

No comments: