November 22nd, 2014
My sister and I started another diet contest this week, and even though I’ve been making and eating Raspberry Bread Pudding, Chocolate Mousse Cake, and Peppermint Bark, I’ve still managed to lose a tiny bit of weight each day since we started. For some reason, turning the diet into a competition helps both of us to lose weight faster, but if I can lose ANY weight at all during the month of December, regardless of whether I win the contest or not, I consider it a victory. If anyone has a great diet tip, please share! Of course I won’t be passing them on to my sister until AFTER the contest is over!
Just kidding! But since this is a cooking blog, let’s get back to talking about food. I’ve got a fabulous recipe for you today. Both of my daughters love it when I make this Raspberry Bread Pudding for our Christmas dessert. You start off by mixing bread cubes with cream, sugar, an egg, and some vanilla.
You let that sit for about 30 minutes, and then you mix frozen raspberries with some sugar and a little bit of apple juice.
Put 3/4 of the bread in the bottom of a dark baking dish and cover with the raspberry sauce.
Place the remaining bread cubes on top and bake in the oven.
But wait, that’s not all. . .
There’s a vanilla sauce that goes on top! Delicious!!
Recipe Courtesy of Amy Turner/Slightly Adapted by Winner Dinners
Serves about 12
1-1/2 loaves (24 ounces each) white bread
1 quart heavy cream
3 cups sugar
1 egg, lightly beaten
1 teaspoon vanilla
5 cups frozen raspberries with juice (generic and store-brand raspberries are not recommended as they have too much liquid)
1 cup sugar
1/2 cup apple juice
2/3 cup butter
2-1/2 tablespoons flour
1-1/2 cups heavy cream
2 tablespoons white sugar
1-1/2 tablespoons packed brown sugar
tiny pinch of salt
pinch of cinnamon
1 teaspoon vanilla
Cut the bread into 1-1/2 inch cubes. In a large bowl, combine the cream, sugar, egg, and vanilla. Add the bread cubes to the cream mixture, coating the bread well. Let stand for 30 minutes, stiring occasionally, to allow cream to absorb completely. Meanwhile, combine the raspberries, sugar, and apple juice, stirring until the sugar is dissolved. Preheat the oven to 375. In the bottom of a 9×13 DARK baking dish, spread 3/4 of the bread mixture. Pour the fruit filling over the bread mixture, spreading evenly. Top with the remaining bread. Place foil in the bottom of your oven in case the pudding boils over a little bit. Bake for 35-40 minutes at 375 or until lightly browned. Meanwhile, prepare the vanilla sauce. Over medium heat, melt the butter, and add the flour. Stir about 8 minutes, but do not let it brown. Add the cream, sugar, brown sugar, salt, and cinnamon and boil till mixture is thick. Remove from heat and add vanilla. Serve the sauce over the pudding.