Kneaders Raspberry Bread Pudding

My younger sister is getting married today!  I thought this would be the perfect recipe to share on this blissful day….because this recipe truly is blissful!

I was just recently introduced to Kneaders earlier last year.  I am a big sandwich fan, and convenient enough, that is what this restaurant specializes in!  Aside from their yummy sandwiches, they have some delicious desserts, this Raspberry Bread Pudding being one of them.  You could say it was love at first bite for me.  Ever  since my first bite, I have been on the lookout for a copy cat or similar recipe.  Thanks to Pinterest, I have now found one!  This could be a dangerous thing for me!You will love the sweetness and fruitiness that this bread pudding offers!

Copy-Cat Kneaders Raspberry Bread Pudding… This recipe is phenomenal and the vanilla white sauce is outstanding!

 

5.0 from 1 reviews
Kneaders Raspberry Bread Pudding
 
This recipe is rich and delicious! The vanilla white sauce is absolutely amazing topped over this raspberry bread pudding!
Author:
Recipe type: Dessert
Ingredients
  • 1½ loaves aged, white bread
  • 1 qt. heavy cream
  • 3 C. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 5 C. raspberries, fresh or frozen
  • 1 C. sugar
  • ½ C. apple juice
Vanilla Cream Sauce
  • 1⅓ C. butter
  • 5 T. flour
  • 3 C. heavy cream
  • ½ tsp. salt
  • 2 tsp vanilla
  • ⅔ C. sugar
Instructions
  1. In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
  2. Cut bread into 1½ inch cubes and add to cream mixture, coating the bread well.
  3. Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
  4. After mixture has absorbed for 30 minutes, mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
  5. Layer a 9x13 inch baking pan ¾ full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
  6. Top with the remaining bread.
  7. Bake 40 minutes at 375 degrees F.
  8. Serve warm topped with vanilla cream sauce.
  9. If you are looking for nice square pieces, chill before slicing.
VANILLA CREAM SAUCE
  1. Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown. Add salt, cream and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla.
  2. Serve warm over the pudding.

Enjoy!
(recipe from: Purple Chocolat Home)


Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments

  1. This looks so good!! I like bread pudding but I have never had it with fruit in it, I think the addition would be delicious!! I am a new follower on Linky Followers.

  2. oh my, this looks DELISH! i've never made bread pudding before but may finally try it. this may be a dumb question, but when you say aged white bread, is that just a regular loaf of bread?

  3. This looks so much like a recipe I've been trying to find for years. It was a cherry bread pudding with vanilla sauce that I used to eat at the Four Seasons Restaurant in the Four Seasons Hotel in downtown Chicago, and haven't found anything similar. This looks so much like it only with raspberries instead of cherries. I'm definitely going to try it and see if that's it.

  4. Oh, your picture is just gorgeous! Isn't this the most amazing recipe? So glad you tried it out! Aged bread just means day old. I better change that cuz someone asked me that too.

  5. This is my favorite thing from Kneaders! I've resisted trying to copy it because I think it's one of those things I shouldn't know how to make ;) Your's looks just like the original! I'll have to pin this…you know…if I ever have the need for some… ;)

  6. Katie

    We made this for dessert tonight and it was fabulous!! The bread pudding wasn’t soggy or overly sweet, and the vanilla sauce was heavenly. It is now a go-to dessert in our house. Thanks for the great recipe! (as a side note, we used fresh bread and it worked just fine).

  7. Susan

    The raspberries sound wonderful and look amazing, but I was wondering if you’ve ever used any other kind of fruit, peaches, apricots, cherries, etc.?

  8. Janice

    I made this dessert tonight and OMG it was THE BEST bread pudding/dessert I have made in a LOooong time! So rich and decadent with the sauce! Didn’t buy quite enough whipping cream and I live in the country so I substituted one cup original egg nog for the heavy cream in the sauce, Tasted amazing (so I used 2 cups heavy cream and 1 cup egg nog for the sauce). Also after you add all the cream to the sauce pot, make sure to bring it to a boil over medium heat or it may not be as thick as it should be. God bless Pinterest!

  9. Paula

    I made this and love it! I was concerned about all that cream so I used 1/2 and 1/2 instead. It worked out just fine. I think I will even try whole milk next time to see if there is that much difference. I found it to be way too rich even with just the 1/2 and 1/2. I also added more vanilla and sugar to the sauce. Liked it better that way. I also prefer it cold out of the fridge. I am that way with apple pie too. Love it for breakfast. Anyway, just my 2 cents worth. Will definitely be making it again.

  10. Terri A.

    I made this for a dinner party last night and it got rave reviews! I used just plain white bread loaves, but next time, I will probably use more of an artisan bread that are not quite as mushy that will hold up better in the soaking. Also, I will use just a little less of the raspberries, because it came out really moister than I think of for bread pudding. I served it cold with the warm vanilla sauce on the side, so people could put on as much as they liked. Like I said, everyone loved it! Thanks!

  11. Diane A Parks

    I made this for Easter dessert and it was divine…..however, I must say that the vanilla sauce was just too rich…..all the butter and cream was just too heavy and it doesn’t reheat well, unless you whisk and whisk and whisk so it comes back together. Next time I will use either whole milk or half and half or maybe a mixture of both. In my opinion, a vanilla custard, such as what you make for banana pudding would be delightful and save a ton of fat and calories! Having said all that, I WILL be making it again!

  12. Rebekah

    I just made this. My hubby is a bread pudding nut, and he loved it. It makes a huge pan of pudding. Next time I’ll half this recipe.