Raspberry Bread Pudding-Kneaders

Cream Mix:
1 1/2 loaved aged white bread
1 qt heavy cream
3 c sugar
1 egg
1 tsp vanilla

Fruit Filling:
5 c frozen or fresh raspberries
1 c sugar
1/2 c apple juice

Vanilla Sauce:
1 1/3 c butter
5 TBSP flour
3 c heavy cream
2 tsp vanilla
1/3 c sugar

In a large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2 in cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
For Fruit Filling-combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9×13 baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread mixture. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
For Vanilla Sauce-over medium heat melt butter. Add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add cream and sugar. Boil til mixture is thick. Remove from heat, adding vanilla. Serve this wonderful sauce cold.

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