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.
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