Kneader's Raspberry Bread Pudding

Raspberry Bread Pudding
Cream Mix
1 ½ loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 t. vanilla

In large bowl combine cream, sugar, egg, and vanilla. Cut bread into 1 ½ “ cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
½ cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 dark baking dish ¾ full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread.
Bake 40 minutes at 375 degrees.
Serve warm. Top with vanilla sauce.

Vanilla Sauce
1 1/3 cup butter
5 T. flour
3 c. heavy cream
2 t. vanilla
1/3 c. sugar

Over medium heat melt butter, add flour, stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil until mixture is thick, remove from head adding vanilla. Serve this wonderful sauce cold.