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    • Meg Montana

      Raspberry Bread Pudding and Vanilla Sauce 1 1/2 loaves aged or day old, white bread (I like to use a heavy type of bread, usually 1 lb. loaves would be standard.) 1 qt. heavy cream 3 C. sugar 1 egg 1 tsp. vanilla 5 C. raspberries, fresh or frozen (hers were fresh) 1 C. sugar 1/2 C. apple juice Vanilla Cream Sauce 1 1/3 C. butter 5 T. flour 3 C. heavy cream 1/2 tsp. salt 2 tsp vanilla 2/3 C. sugar

    • Melanie Weldon

      Raspberry Bread Pudding Recipe 1 1/2 loaves aged, white bread 1 qt. heavy cream 3 C. sugar 1 egg 1 tsp. vanilla 5 C. raspberries, fresh or frozen (hers were fresh) 1 C. sugar 1/2 C. apple juice In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 inch baking pan 3/4 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. Serve warm topped with vanilla cream sauce. (If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.) Vanilla Cream Sauce 1 1/3 C. butter 5 T. flour 3 C. heavy cream 1/2 tsp. salt 2 tsp vanilla 2/3 C. sugar Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix

    • Kristi Ebert

      Raspberry Bread Pudding with Vanilla Cream Sauce from Purple Chocolat Home: January 2011

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