Are you looking for a Valentine's Day dessert that is just
incredible? This Raspberry Bread pudding will wow
I am helping a friend redecorate her home. While
out shopping for furniture we decided to head to lunch.
We went out to lunch at a local restaurant called Kneaders.
Their specialty is their European style breads. One
of my favorite things is their Raspberry Bread Pudding.
We decided to get that and share it. Of course I had to
have a bite of it first before the sandwich and salad.
They warm it and top it with an incredible cream sauce.
It was one of those moments that you roll your eyes
and just melt.
Did you know that your palate is clean when you first
start a meal and that is why those first bites taste so
good? That is why I love to order dessert for
an appetizer and share it with the whole table
Just a bite or two of dessert
when your palate is clean and you are satisfied!
You know the saying, "Life is short, eat dessert first."
Mine must be "Your palate is clean, really taste the dessert,
so eat dessert first." (Or something like that!)
While we were all melting under the table my friend Rachel
and I both said we had a recipe that was supposedly their
recipe. I got mine out of Tales Under Timp Cookbook.
Rachel decided to make it for a dinner party.
Yes, it tasted exactly like Kneader's Raspberry Bread Pudding.
And - it is so beautiful too. Those red raspberries just
call out to be served up for Valentine's Day, or really any day.
Raspberry Bread Pudding Recipe
1 1/2 loaves aged or day old, white bread (I like
to use a heavy type of bread, usually 1 lb. loaves
would be standard.)
1 qt. heavy cream
3 C. sugar
1 tsp. vanilla
5 C. raspberries, fresh or frozen (hers were fresh)
1 C. sugar
1/2 C. apple juice
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.
(If you want it to cut into nice squares you can chill
it and then cut it into squares, then microwave it
for 20-25 seconds per piece and top with sauce.)
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
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.
Sit down and have some, hope you melt over every bite.
I will be posting this with