Raspberry Bread Pudding by Kneaders Bakery

I love this dessert!  It is very rich and naughty, which is why I make it once a year.

1 1/2 loaf good aged white bread  cut into  1 inch pieces

Mix together:

1 qt. heavy cream

2 C sugar

1 egg

1 t vanilla

Pour cream mixture over bread and stir every ten minutes for half hour.

Fruit filling

5 C frozen raspberries

1 C sugar

1/2  C apple juice

Combine until sugar dissolves in separate bowl.

Layer 3/4 of creamed bread in 9 X13 pan.  Pour fruit mixture over bread, then top with remaining creamed bread.

Bake at 375 for 40 min.

Vanilla Sauce

1 1/3 C butter

5 T flour

3 C half and half

1/3 C sugar

2 t vanilla

Over med. heat melt butter.  Add flour.  Stir 10 minutes. Do not brown. Add half and half, and sugar.  Boil and stir till mixture thickens.  Take off heat and add vanilla.

Serve bread pudding topped with vanilla sauce!