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Kneader’s Raspberry Bread Pudding with Vanilla Sauce

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Bread Pudding:

  • 1 1/2 loaves aged white bread, cut into cubes
  • 4 cups heavy cream
  • 3 cups sugar
  • 1 egg
  • 1 teaspoon vanilla

Raspberry Filling:

  • 5 cups raspberries, fresh or frozen
  • 1 cup sugar
  • 1/2 cup apple juice

Vanilla Sauce:

  • 1 1/3 cups butter
  • 5 tablespoons flour
  • 3 cups heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 2/3 cup sugar


Bread Pudding:

  1. 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.
  2. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
  3. 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.

Vanilla Sauce:

  1. 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.
  2. Serve warm over the pudding.
  • Category: Desserts