Ingredients:
Bread Pudding:
3 T. softened butter
3 eggs, beaten
3 1/2 c. milk
1 pkg. frozen raspberries
2/3 c. sugar
2 tsp. vanilla
8-10 c. cubed white bread (2 inch cubes)
2 1/2 T. cinnamon/sugar mixture
3 eggs, beaten
3 1/2 c. milk
1 pkg. frozen raspberries
2/3 c. sugar
2 tsp. vanilla
8-10 c. cubed white bread (2 inch cubes)
2 1/2 T. cinnamon/sugar mixture
Cream Sauce:
3 T. butter, melted
1/2 c. sugar
1/8 tsp. cornstarch
1 pt. whipping cream at room temperature
1 pt. whipping cream at room temperature
Directions:
Heat oven to 350 degrees.
1. Mix softened butter, sugar, eggs, vanilla, and milk to make a the custard.
2. Put the cubed bread in the bottom of a 9x13 inch pan. The pan should be very full of bread, the custard will condense it. Spread the raspberries over the bread. Pour the custard mixture over the top and sprinkle with the cinnamon/sugar mixture. You can also serve the sauce on the side or pour it over individual servings of the pudding.
3. Bake at 350 for 45 minutes, or until well set in the middle.
4. While the pudding is baking, mix the cream sauce ingredients well. Once the pudding is done, pour the cream sauce over the hot bread pudding.
5. Serve warm.
