January 12, 2013

Raspberry Bread Pudding

Okay, so ignore the icky picture, this recipe is delicious!!!  I think my pudding was a little more wet than this fabulous picture from where I got the recipe from because I used frozen raspberries, and they used fresh.  Frozen berries have a little more liquid in them - especially when the recipe calls for 5 cups of berries!  The sauce is absolutely divine as well, I'm going to see how many desserts out there I can drizzle it with!!!  So good!!!

Raspberry Bread Pudding Recipe:
1 1/2 loaves aged or day old, white bread (heavy type of bread)
1 qt. heavy cream (I used 2 c. 2 % milk and 2 c. cream)
3 C. sugar
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen (original recipe used fresh - if using frozen you don't need as much)
1 C. sugar
1/2 C. apple juice
1.  In a large bowl mix the cream, sugar, egg and vanilla.
2.  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.

3.  Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
4.  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.
5. Bake 40 minutes at 375.
6.  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 Recipe
1 1/3 C. butter
5 T. flour
3 C. heavy cream
1/2 tsp. salt
2 tsp vanilla
2/3 C. sugar
1.  Melt butter in medium saucepan and add flour.  Whisk 10 minutes until it has a nutty aroma, do not brown.
2. Add salt, cream and sugar until mix is thick.
3. Remove from heat and stir in vanilla.
4. Serve warm over the pudding 

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