Copycat Kneaders Raspberry Bread Pudding Recipes

KNEADER'S RASPBERRY BREAD PUDDING WITH VANILLA SAUCE

Kneader's Raspberry Bread Pudding with Vanilla Sauce image

Provided by 5boysbaker.com

Number Of Ingredients 14

Ingredients

1 1/2 loaves aged white bread, cut into cubes
4 cups heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
5 cups raspberries, fresh or frozen
1 cup sugar
1/2 cup apple juice
1 1/3 cups butter
5 tablespoons flour
3 cups heavy cream
1/42 teaspoon sald
2 teaspoons vanilla
2/3 cup sugar

Steps:

Preheat oven to 375 degrees. In large bowl combine cream, sugar, egg and vanilla. Add bread cubes to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 inch baking pan 3/4 full with the bread mix (save some for the top layer) and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread.Bake 45-55 minutes at 375.
Melt butter in medium saucepan and add flour. Stir 8-10 minutes over low heat 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.

KNEADERS COPY-CAT RASPBERRY BREAD PUDDING RECIPE - (4.6/5)

KNEADERS COPY-CAT RASPBERRY BREAD PUDDING Recipe - (4.6/5) image

Provided by Niecer

Number Of Ingredients 15

Ingredients

1 1/2 loaves aged, white bread
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen
1 C. sugar
1/2 C. apple juice
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

Steps:

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. 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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