Raspberry Bread Pudding
Ingredients
Cream Mixture
-
1 ½
loaves
aged white bread, cut into 1 ½ inch cubes
-
4
cups
heavy cream
-
3
cups
granulated sugar
-
1
large
egg
-
1
teaspoon
vanilla extract
Raspberry Filling
-
5
cups
raspberries, fresh or frozen
-
1
cup
granulated sugar
-
½
cup
apple juice
Vanilla Sauce
-
1 ⅓
cups
unsalted butter
-
5
tablespoons
flour
-
3
cups
heavy cream
-
2
teaspoons
vanilla extract
-
⅓
cup
granulated sugar
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the cream, sugar, egg, and vanilla extract, then add the bread cubes and mix well. Let it sit for 30 minutes, stirring every five minutes.
- In a medium bowl, combine the raspberries, sugar, and apple juice, stirring until the sugar dissolves.
- Layer a 9x13 baking dish with the bread mixture, pour the raspberry filling over it, spreading evenly, and top with the remaining bread mixture. Bake for 40 minutes.
- While baking, prepare the vanilla sauce by melting butter in a saucepan, adding flour, and stirring until it has a nutty aroma. Add cream and sugar, boil until thick, then remove from heat and add vanilla extract.
- Cool the bread pudding for 10-15 minutes before serving warm with the vanilla sauce on top.
Nutrition Facts (estimated)
Servings
12
Calories
400
Total fat
25g
Total carbohydrates
40g
Total protein
6g
Sodium
200mg
Cholesterol
50mg
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