Raspberry Bread Pudding

Warm-n-gooey, soft-n-chewy - try this delicious treat.

Yield: 12 servings

Ingredients

Bread Pudding

• 12 Rhodes Warm-N-Serv™ Soft White Dinner Rolls, baked and day old
• 1 quart heavy cream
• 2 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

Fruit Filling

• 12 ounces frozen raspberries, thawed
• 1 cup granulated sugar
• 1/2 cup apple juice

Vanilla Sauce

• 2/3 cup butter
• 2 teaspoons all-purpose flour
• 1 1/2 cups heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

Bread Pudding

1. Cut rolls into 1 inch cubes and place in a large bowl.
2. Combine cream, sugar, egg and vanilla extract. Mix well and pour over roll cubes.
3. Let roll mixture stand for 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely.

Fruit Filling

1. Combine ingredients and mix well.
2. Pour 1/2 of the roll mixture into a sprayed 9 x 13 inch pan.
3. Top with fruit filling and remaining roll mixture.
4. Bake at 350 degrees F for 60 to 70 minutes. Cover with foil last 30 minutes to prevent over browning.

Vanilla Sauce

1. Over medium heat melt butter and add flour. Cook for about 10 minutes, but do not brown.
2. Add cream and sugar and boil until mixture starts to thicken.
3. Remove from heat and add vanilla extract.
4. Serve warm over pudding.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv