KNEADERS COPY-CAT RASPBERRY BREAD PUDDING

Steps:

• 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 9×13 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
• 1/3 C. butter
• T. flour
• C. heavy cream
• 2 tsp. salt
• tsp vanilla
• 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.
• Enjoy!