All Recipes

Raspberries and Cream Bread Pudding

1 Hr, 15 Mins
Potato Bread
Made With
Potato Bread


For Bread Pudding:

1 1/2 Loaves Aged Martin’s Potato Bread, Slightly Dried

1 Quart Heavy Cream

3 Cups Sugar

1 Egg

1 Teaspoon Vanilla

5 Cups Raspberries

1 Cup Sugar

1/2 Cup Apple Juice

For Vanilla Cream Sauce

1 1/3 Cups Butter

5 Tablespoons Flour

3 Cups Heavy Cream

1/2 Teaspoon Salt

2 Teaspoons Vanilla

2/3 Cup Sugar

Serves: 10-12


Step 1

For Bread Pudding:

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.

Step 2

While bread is absorbing the cream mixture, mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.

Step 3

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.

Note: (To cut it into a heart shape, chill it first, cut it, then microwave for 20-25 seconds per piece and top with sauce.)

Step 4

For Vanilla Cream Sauce

Melt butter in medium saucepan over low heat; add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream, and sugar and cook over medium heat until mixture is thick. Remove from heat and stir in vanilla. Serve warm over the pudding. Top with fresh berries.