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Rockin' Raspberry Bread Pudding - This is not your every day bread pudding. This is roll out the red carpet for a special occasion fabulous!

Rockin' Raspberry Bread Pudding

Adapted by MadeFromPinterest.net

Ingredients
  

Bread Pudding

  • 1 1/2 loaves aged or day old white bread - I used 1 1/2 loaves of Challah
  • 1 qt. heavy cream
  • 3 C. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 5 C. raspberries fresh or frozen
  • 1 C. sugar
  • 1/2 C. apple juice
  • 1 small container fresh raspberries

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

Instructions
 

Bread Pudding

  • 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
  • minutes to allow cream to absorb.
  • While bread is absorbing the cream mixture,mix the raspberries, sugar and apple juice, stirring
  • until sugar is dissolved.
  • Butter a 9x13 baking pan and then layer 3/4 full with the bread mixture.
  • Next pour fruit filling over the bread mixture, 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 Sauce

  • Melt butter in medium saucepan and add flour. Stir
  • minutes until it has a nutty aroma over low, do not brown. Add
  • salt, cream and sugar and cook over medium until mixture is thick. Remove from heat
  • and stir in vanilla. Serve warm over the pudding. Top with fresh berries.
Tried this recipe?Let us know how it was!