Kneaders Raspberry Bread Pudding

OH MY!

That's about all I have to say.  This recipe was SO GOOD!

My sister Jennifer told me about this recipe from The Sisters Cafe and told me about a few changes she makes.  I made a few of her changes, but I made a few of my own as well.  My version is lower calorie (but still not low-calorie...trust me...it's BAD).  

Allison's Version of Kneaders Raspberry Bread Pudding 

Cream Mix

1 loaf french bread
1 pint heavy cream
2 C. whole milk
3 C. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. almond extract

Cut your french bread up into 1" cubes and leave out for a night so the bread will become stale.

{Because I never like waiting a whole night before making anything, I sped this process up by chopping my bread and then puting it in a food dehydrator on the highest setting for about 20 minutes--worked like a charm}

In a large bowl, combine cream, milk, sugar, eggs, vanilla, and almond extract.  Add stale bread to cream mixture, coating bread well.  Let stand for 30 minutes stirring every 5 minutes to allow cream to absorb completely.


Fruit Filling

5 C. frozen raspberries (I used 4 cups raspberries and 1 cup blackberries because that's all I had on hand--Delicious!)
1 C. sugar
1/2 C. apple juice

Combine raspberries, sugar, and apple juice. Stir until sugar is dissolved.

Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top will remaining bread.  Bake 40 minutes at 375 degrees F (or until "pudding" sets up). Serve warm.  Top with Vanilla Cream Sauce.


Vanilla Cream Sauce

2 Tbsp. salted butter
2 1/2 Tbsp. flour
2 C. whole milk
1 tsp. vanilla
1/4 tsp. almond extract
3/4 C. sugar

Over medium heat melt butter.  Add flour and stir for about 3 minutes or until mixture has a nutty aroma, do not brown. Add cream and sugar and boil until mixture thickens. Remove from heat adding vanilla and almond extract. Serve sauce cold. {Sauce can be thinned with additional milk until it reaches your desired consistancy)