Every year we host a brunch for all of the ladies in my neighborhood.
It is always a blast.
Here is the most loved recipe from this year and every year.
One year I didn't make it and everyone missed it. Won't make that mistake again!
Kneaders Raspberry Bread Pudding
Cream Mix
1 1/2 loaves aged, white bread ( I use one long loaf of French bread, slice it and dry it out for a few minutes in the oven. If you don't the bread crushes together too much, and won't absorb the cream as well. You only need to do this step if it is fresh bread.)
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2″ cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
Fruit Filling
5 cups frozen raspberries
1 cup sugar (I only used 1/4 cup)
1/2 cup apple juice (just water is fine)
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
Vanilla Sauce- ( I always half all of these ingredients- it makes a ton.)
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar (I always add more sugar- 1/2 cup to half the recipe.)
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold. (I always serve it warm)
