Raspberry Bread Pudding

Are you looking for a Valentine's Day dessert that is just

incredible?  This Raspberry Bread pudding will wow

your guests.

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 egg

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.

Printable Recipe

Sit down and have some, hope you melt over every bite.

I will be posting this with

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Foodie Friday

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