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Raspberry Bread Pudding Recipe


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     Raspberry Bread Pudding

Category   Breakfast - Brunch
Sub Category   None

1 1/2 loaves aged or day old, white bread
1 qt. heavy cream
3 cups sugar
1 egg
1 tsp vanilla
Fruit Mixure- 5 cups raspberries, fresh or frozen
1 cup sugar
1/2 cup apple juice
Cream Sauce- 1 1/3 cup butter
5 tbsp flour
3 cups heavy cream
1/2 tsp salt
2 tsp vanilla
2/3 cups sugar

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. For fruit mixture 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.)
For vanilla cream sauce- 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.

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