Best Kneaders Raspberry Bread Pudding Recipes

KNEADERS COPY-CAT RASPBERRY BREAD PUDDING RECIPE - (4.6/5)

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 9x13 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. 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.

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!

KNEADERS RASPBERRY BREAD PUDDING

Steps:

• In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
• Cut bread into 1½ inch cubes and add to cream mixture, coating the bread well.
• Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
• After mixture has absorbed for 30 minutes, mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
• Layer a 9x13 inch baking pan ¾ 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 degrees F.
• Serve warm topped with vanilla cream sauce.
• If you are looking for nice square pieces, chill before slicing.
• Vanilla Cream Sauce:
• Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown. Add salt, cream and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla.
• Serve warm over the pudding.