This copycat Kneaders Raspberry Bread Pudding with Vanilla Sauce is unbelievable. This dessert will wow anyone who is lucky enough to enjoy it. The vanilla sauce is out of this world.
That’s what happened to me with this raspberry bread pudding.
My girlfriends and I had dinner at Kneaders one night. (In case you’ve never eaten there, let me just say Kneaders has aMaZinG desserts and sooo many to choose from.) Well this particular night, my friend and I both chose the raspberry bread pudding — I’m pretty sure we were both about licking our plates when it was gone.
Anyway, I still remember that night well, it was a Thursday night. The next day, I couldn’t get that dang dessert out of my mind, so guess what I did? I drove to Kneaders and got me some more.
I managed to get through Saturday and Sunday without any, but sure enough, Monday afternoon my car somehow ended up at Kneaders. Imagine that! What else was I supposed to do but order the raspberry bread pudding. So I did.
So in a span of five days, I had it three out of the five. I think I need help.
Now that you’ve heard my story about this scrumptious stuff, you can only guess how ecstatic I was when I found the recipe over at The Sisters Cafe.
I don’t know if this is the exact recipe, but it tastes just like it — absolutely fabulous!
So I hope you enjoy it as much as I do.
I hope you can practice a little self-control because when it comes to this stuff, I can’t!
- 1 1/2 loaves aged white bread, cut into cubes
- 1 qt. heavy cream
- 3 cups sugar
- 1 teaspoon vanilla
- 5 cups raspberries, fresh or frozen
- 1 cup sugar
- 1/2 cup apple juice
- 1 1/3 cups butter
- 5 tablespoons flour
- 3 cups heavy cream
- 1/42 teaspoon sald
- 2 teaspoons vanilla
- 2/3 cup sugar
Preheat oven to 375 degrees. In large bowl combine cream, sugar, egg and vanilla. Add bread cubes to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 inch baking pan 3/4 full with the bread mix (save some for the top layer) and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread.Bake 45-55 minutes at 375.
Melt butter in medium saucepan and add flour. Stir 8-10 minutes over low heat until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla.
Serve warm over the pudding.
Recipe Source: The Sisters Cafe