Ingredients:
1 1/2 loaves aged or day old, white bread, about 1lb is standard (I used your typical sliced white bread then kept it for a couple of days before using so that it wasn’t as soft and almost stale. You could also just place the bread in the oven at 225 degrees for a couple of minutes to dry the bread out)
1 qt. heavy cream
3 C. sugar
1 egg
1 and a half tsp. vanilla
5 C. raspberries, fresh or frozen (I used frozen)
1 C. sugar
1/2 C. apple juice
Directions:
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.
3. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.
4. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
5. Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
6. Top with the remaining bread.
7. Bake 40 minutes at 375. While this is baking, make the Vanilla Cream Sauce (ingredients and directions below)
8. 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
Directions:
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.
Adapted from Chef In Training (http://www.chef-in-training.com/search?q=bread+pudding) and Purple Chocolat (http://purplechocolathome.blogspot.com/2011/01/raspberry-bread-pudding.html)
