Go Back

Raspberry Bread Pudding

Print Recipe
Servings 12

Ingredients
  

  • 1 ½ loaf Challah, brioche or very sturdy white bread cut or torn into 1.5 inch pieces and left out to stale overnight
  • 4 c heavy cream
  • 3 c sugar
  • 1 egg
  • 1 tsp. vanilla
  • 4-5 c raspberries fresh or frozen
  • 1 c sugar
  • ½ c apple juice

Vanilla Cream Sauce

  • 1⅓ c butter
  • 5 tbsp flour
  • 3 c heavy cream
  • ½ tsp. salt
  • 2 tsp vanilla
  • ⅔ c sugar

Instructions
 

  • Preheat oven to 375.
  • In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
  • Stir bread into bread and mix until coated.
  • Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
  • Mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
  • Layer a 9x13 inch baking pan ¾ full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
  • Top with the remaining bread.
  • Bake 40 minutes, until top is browned and liquid is absorbed.
  • 8 . Serve warm topped with vanilla cream sauce.

Vanilla Cream Sauce

  • Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown. Add salt, cream and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla. Serve warm over pudding.