Kneaders Copy Cat Raspberry Bread Pudding Recipe 465

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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

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.

COPYCAT KNEADERS RASPBERRY BREAD PUDDING RECIPE



Copycat Kneaders Raspberry Bread Pudding Recipe image

This Copycate Kneaders Raspberry Bread Pudding is so easy to make and full of amazing flavor. It comes together quickly and makes the perfect breakfast or dessert.

Provided by Contributor

Categories     Breakfast     Main Course

Time 1h10m

Number Of Ingredients 14

1 ½ loaves white bread
4 cups heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
5 cups frozen raspberries
1 cup sugar
½ cup apple juice
1 ⅓ cups butter
5 Tablespoons flour
3 cups heavy cream
½ teaspoon salt
2 teaspoons vanilla
⅔ cup sugar

Steps:

  • In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
  • Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.
  • Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
  • In another bowl mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
  • Layer in a 9x13-inch baking pan 3/4 of the bread mixture.
  • Pour fruit filling over the bread spreading evenly.
  • Top with remaining bread.
  • Bake 40 minutes at 375 degrees F.
  • Serve warm topped with vanilla cream sauce.
  • To make the 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 the pudding.

Nutrition Facts : Calories 1214 kcal, Carbohydrate 110 g, Protein 5 g, Fat 87 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 310 mg, Sodium 405 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving

RASPBERRY BREAD PUDDING



Raspberry Bread Pudding image

Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 9

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
  • Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

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