Copycat Kneaders Raspberry Bread Pudding

Summary
Prep time	30 min
Cook time	40 min @ 375
Source	Six Sisters
Yield / serves	9x13 pan
Rating	Yummy!

We ended up with a LOT of leftover cream sauce, so the next time we make it, we'll be making a half-batch.

Ingredients

• 1 1/2 loaves aged, white bread
• 4 cups heavy cream
• 3 cups sugar
• 1 egg
• 1 teaspoon vanilla
• 5 cups frozen raspberries
• 1 cup sugar
• 1/2 cup apple juice

Vanilla Cream Sauce

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

Preparation

In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.

Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.

Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.

After mixture has absorbed for 30 minutes, gently fold in the raspberries, sugar and apple juice. Stir until sugar is dissolved.

Layer a 9x13 inch baking pan ¾ full with the bread mix and pour fruit filling over the bread mix, spreading evenly.

Top with the remaining bread.

Bake 40 minutes at 375 degrees F.

Serve warm topped with vanilla cream sauce.

To make the sauce, 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 the pudding.