Raspberry Bread Pudding

1-1/2  pieces		loaves aged, white bread
1  quart		heavy cream
1		egg
1  teaspoon		vanilla
5  cups		raspberries, fresh or frozen (hers were fresh)
4  cups		sugar
1/2  cup		apple juice

Tip: Click on the ingredient links to learn the nutritional information for all the Raspberry Bread Pudding ingredients. The serving size for any ingredient in Raspberry Bread Pudding may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 is thick. Remove from heat
and stir in vanilla. Serve warm over the pudding