Raspberry Bread Pudding
Raspberry Bread Pudding
By Kathy Oaks
Prep time:
Cook time:
Yield:
Serving size: 12
Calories per serving: 681
Ingredients:
Cook time:
Yield:
Serving size: 12
Calories per serving: 681
12 Rhodes Warm-N-Serv Soft White, baked and day old
1 quart heavy cream
2 cups sugar
1 egg
1 teaspoon vanilla extract
fruit filling:
12 ounces frozen raspberries, thawed
1 cup sugar
1/2 cup apple juice
vanilla sauce:
2/3 cup butter
2 teaspoons flour
1 1/2 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
Directions:
Cut rolls into 1-inch cubes and place in a large bowl. Combine cream, sugar, egg and vanilla. Mix well and pour over roll cubes. Let roll mixture stand 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely. Combine fruit filling ingredients and mix well.
Pour 1/2 of the roll mixture into a sprayed 9x13-inch pan. Top with fruit filling and remaining roll mixture.
Bake at 350° F 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.
Vanilla Sauce:
Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown. Add cream and sugar and boil until mixture starts to thicken. Remove from heat and add vanilla. Serve warm over pudding.
Pour 1/2 of the roll mixture into a sprayed 9x13-inch pan. Top with fruit filling and remaining roll mixture.
Bake at 350° F 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.
Vanilla Sauce:
Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown. Add cream and sugar and boil until mixture starts to thicken. Remove from heat and add vanilla. Serve warm over pudding.
