Kneaders Raspberry Bread Pudding with Vanilla Cream Sauce

Cream Mix

1 1/2 loaves aged, white bread

1 quart half and half or heavy cream

3 cups sugar

1 egg

1 teaspoon vanilla

In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries

1 cup sugar

1/2 cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.

Vanilla Sauce
1 1/3 cup butter

5 tablespoons flour

3 cups half and half of heavy cream

2 teaspoons vanilla

1/3 cup sugar

Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil untill mixture is thick, remove from heat adding vanilla. Serve sauce cold.