Ingredients
Units
Scale
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
Instructions
Bread Pudding:
- 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.
Vanilla Sauce:
- 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.
- Category: Desserts