Copycat Kneaders Raspberry Bread Pudding Recipes

RASPBERRY BREAD PUDDING

Raspberry Bread Pudding image

A delicious mouth-watering Spring Bread Pudding with a filling of fresh Raspberries and topped with an amazing warm Vanilla Cream Sauce. Each bite is better than the one before! It's a truly Heavenly Dessert and So Easy to Make.

Provided by Norine Rogers

Time 1h10m

Number Of Ingredients 14

Ingredients

1 1/2 loaves aged or day old, White French Country Bread (or any heavy type bread)
1 quart heavy cream
3 Cups Sugar
1 egg
1 tsp. vanilla
5 Cups Raspberries, fresh or frozen (Mine are fresh)
1 Cup Sugar
1/2 Cup apple Juice
1 1/3 Cup Butter
5 Tablespoons Flour
3 Cups Heavy Cream
1/2 teaspoon salt
2 teaspoons vanilla
2/3 Cups Sugar

Steps:

Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
Top with remaining bread. Bake 40 minutes at 375°.
Serve warm topped with vanilla cream sauce (see directions below)
Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
*See Additional Tips below

Nutrition Facts : Calories 1013 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 71 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 45 grams saturated fat, ServingSize One square, Sodium 307 milligrams sodium, Sugar 85 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

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.