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Raspberry Bread Pudding

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Servings: 12
Ingredients Method

Ingredients
  

  • 1 ½ loaf Challah, brioche or very sturdy white bread cut or torn into 1.5 inch pieces and left out to stale overnight
  • 4 c heavy cream
  • 3 c sugar
  • 1 egg
  • 1 tsp. vanilla
  • 4-5 c raspberries fresh or frozen
  • 1 c sugar
  • ½ c apple juice
Vanilla Cream Sauce
  • 1⅓ c butter
  • 5 tbsp flour
  • 3 c heavy cream
  • ½ tsp. salt
  • 2 tsp vanilla
  • ⅔ c sugar

Method
 

  1. Preheat oven to 375.
  2. In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
  3. Stir bread into bread and mix until coated.
  4. Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
  5. Mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
  6. Layer a 9x13 inch baking pan ¾ full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
  7. Top with the remaining bread.
  8. Bake 40 minutes, until top is browned and liquid is absorbed.
  9. 8 . Serve warm topped with vanilla cream sauce.
Vanilla Cream Sauce
  1. Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown. Add salt, cream and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla. Serve warm over pudding.