The Kitchen Door

Here it is… at long last… the most awaited and eagerly anticipated recipe in the world (OK, in my little world anyway).  The most stupendous, yummiest bread pudding you have ever tasted.  Ta rum ta rum…. Raspberry Bread Pudding from Kneader’s Bakery.

Now, I tend to shy away from using “The Best” in recipe descriptions unless I am quite sure that they are in fact the best. Well friends, if there is a better tasting dessert on the planet then I must have missed it and I make a lot of desserts around this place.

For years I was not a bread pudding fan… and I have buffet type cafeterias to blame for that.  Blech.  This is not soggy bread with sugar on it.  This is bread cubes that have been transformed into something magical by the addition of a rich and creamy custard that is so delicious on its own that I was tempted to put it in the ice cream freezer.  Yeah, it tastes like melted ice cream only thicker.

As if it wasn’t good on its own… and it is… the genius creater of this recipe decided to do it one better and top it with another rich and creamy Vanilla Sauce.  Oh man!

This recipe comes from a bakery in Utah.  I’ve never visited Utah except to drive through it and I got a speeding ticket at the time.  After tasting this, I stopped shaking my fist at Utah.  Thanks to Kneader’s Bakery for this delightful bread pudding.

DISCLAIMER:  You cannot nor should you eat very much of this.  It is very cream laden. Which is what makes it tastes so good.  I only make this when I am serving a crowd so that I will only get to taste it. Do not attempt to make this with milk or half and half… it just does not taste the same.  All that being said… I give you “The” recipe.

Kneaders Bakery Raspberry Bread Pudding

Serves 12

The Ingredients

Cream Mix:

• 1 1/2 loaves aged, white bread (I used big french bread loaves)
• 1 qt. heavy cream
• 3 C. sugar
• 1 egg
• 1 tsp. vanilla

Fruit Filling:

• 5 C. frozen raspberries
• 1 C. sugar
• 1/2 C. apple juice

Vanilla Sauce:

• 1 1/3 C. butter
• 5 Tbs. flour
• 3 C. heavy cream
• 2-3 tsp. vanilla
• 1/3 C. sugar

 

The Instructions

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. For fruit filling: 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. For vanilla sauce: 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 till mixture is thick. Remove from heat, adding vanilla. Serve this wonderful sauce cold.

By: The Kitchen Door

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