Thursday, December 26, 2013

Raspberry Bread Pudding

I made this for Christmas dessert this year. It's amazing! Unfortunately, you can feel your heart slow down to almost a stop when you eat it. It's so naughty. But so worth it.

Cream Mix
1 1/2 loaves aged, white bread (I found a great loaf of texas toast sized bread slices)
1 quart heavy cream
3 cups sugar
1 egg
1 tsp vanilla

In a large bowl, combine cream, sugar, egg and vanilla. In another large bowl, tear bread into 1" cubes. Pour the cream mixture over the bread and stir to coat well. Let it stand for 30 minutes, stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved. I let this mixture stand for a while with the bread and cream.

Layer a 9x13 baking dish with 3/4 of the bread mixture, then pour all of the fruit filling over the bread mixture, spreading evenly. Top with the remaining bread mixture.
Bake for 40-50 minutes at 375 degrees.
Serve warm with vanilla sauce.

Vanilla Sauce
1/2 cup butter
3 T flour
1.5 cups heavy cream
1/3 cup sugar

Over medium heat, melt butter. Add flour and stir for 10 minutes until it has a nutty aroma. Do not brown. Add salt, cream and sugar and boil until mixture is thick (it takes a while). Remove from head and add vanilla. Drizzle over bread putting.