Copycat Kneaders Raspberry Bread Pudding Recipe

4 from 1 vote

Copycat Kneaders Raspberry Bread Pudding Recipe

This Copycate Kneaders Raspberry Bread Pudding is so easy to make and full of amazing flavor. It comes together quickly and makes the perfect breakfast or dessert.

Prep Time30

Cook Time40

Total Time1 10

Course: Breakfast, Main Course

Cuisine: American

Keyword: bread pudding, Copycat Recipe, easy breakfast recipe

Servings:

Calories: 1214kcal

Equipment

Mixing Bowl
9x13-inch Baking Pan

Ingredients

1 ½ loaves white bread
4 cups heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
5 cups frozen raspberries
1 cup sugar
½ cup apple juice

Vanilla Cream Sauce

1 ⅓ cups butter
5 Tablespoons flour
3 cups heavy cream
½ teaspoon salt
2 teaspoons vanilla
⅔ cup sugar

Instructions

In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
Cut bread into 1 1/2 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.
In another bowl mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
Layer in a 9x13-inch baking pan 3/4 of the bread mixture.
Pour fruit filling over the bread spreading evenly.
Top with remaining bread.
Bake 40 minutes at 375 degrees F.
Serve warm topped with vanilla cream sauce.
To make the 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.

Nutrition