Raspberry Bread Pudding

If you're looking for the most delicious, warm and comforting food out there, look no further!  Here it is!

 What's not to love?  Heavy Cream?  GOOD!  Sugar?  GOOD!  Butter?  GOOD!

This is a copy cat recipe I found on Pinterest from the restaurant Kneaders in Utah.  I love Kneaders and know that their food is so yummy!  Also, my grandma has even worked with them to develop a pie recipe or two.  (I have those in my recipe box :) )  

Back in December I was invited to a Girlfriend's Christmas party and dessert exchange.  I could not decide what to make!  When I don't have the answer, to any of life's many questions, I call my mommy.  Her immediate answer was the Kneaders Raspberry Bread Pudding she found on Pinterest.  She had made it over General Conference weekend, and my whole family loved it!  It was a huge hit at the dessert exchange.  Since then I've made it for my family over Christmas break for dessert, for book club brunch and for a Relief Society (women's church group) February meeting.  Now that I have shared this delicious dish with friends everyone asks for it.  So here it is.  Also, HERE is the link to where I found it off of Pinterest. 

1 1/2 loaves aged, white bread (I use the French Bread loaves from the bakery in my local grocery store.)
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen
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 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 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.

**The first time I made it, for the dessert exchange, I made the Vanilla Cream Sauce.  Since then I have left it off.  It is way less calories, and still extremely delicious!  If using it for breakfast or brunch I would suggest you consider this option.