Kneaders Copy Cat Raspberry Bread Pudding Recipes

KNEADER'S RASPBERRY BREAD PUDDING WITH VANILLA SAUCE

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)

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

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.

RASPBERRY BREAD & BUTTER PUDDING

Steps:

• Grease a 6 cup capacity ovenproof dish.
• Preheat oven to 180c/350 degrees F.
• Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
• Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
• Cover, stand 10 minutes.
• Meanwhile, cut crusts from bread.
• Butter slices on one side; cut each slices into four triangles.
• Overlap triangles in prepared dish; top with raspberries.
• Whisk eggs until combined; gradually whisk in milk mixture.
• Strain mixture, then pour over bread.
• Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
• Sprinkle on almonds and dust with icing sugar.
• Bake uncovered in oven about 45 minutes or until just set.
• Serve warm with extra raspberries.
• *Bestmade just before serving.
• *.

RASPBERRY BREAD PUDDING

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.