Kneaders Raspberry Bread Pudding

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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!

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

This recipe is rich and delicious! The vanilla white sauce is absolutely amazing topped over this raspberry bread pudding!
Prep Time 15 minutes
Cook Time 40 minutes
rest 30 minutes
Servings 20
Calories 598kcal

Ingredients 

  • 1 1/2 loaves white bread day old
  • 1 quart heavy cream
  • 3 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 5 cups raspberries fresh or frozen
  • 1 cup sugar
  • 1/2 cup apple juice

Vanilla Cream Sauce

  • 1 1/3 cups butter
  • 5 Tablespoons flour
  • 3 cups heavy cream
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2/3 cup sugar

Instructions

  • In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
  • Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.
  • Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
  • After mixture has absorbed for 30 minutes, mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
  • Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
  • Top with the remaining bread.
  • Bake 40 minutes at 375 degrees F.
  • Serve warm topped with vanilla cream sauce.
  • If you are looking for nice square pieces, chill before slicing.

Vanilla Cream Sauce

  • 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.Serve warm over the pudding.

Nutrition

Calories: 598kcal | Carbohydrates: 55g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 179mg | Potassium: 138mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1609IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 0.4mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!

Enjoy!
(recipe from: Purple Chocolat Home)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, breakfast, dessert, frosting

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Comments

  1. Julie @ Strawberry Adventures

    Oh my goodness Nikki! I cant WAIT to try this one!Congratulations to your sister! May she have a blissfully happy marriage.

  3. Victoria

    I've had some frozen berries left over for ages and been wondering what to do with them - this is perfect! I'll be trying this at the weekend :) x

  4. Amilia @justeverydayme

    This looks so tasty! I had bread pudding for the first time this summer and really liked it, and I love any raspberry dessert!

  5. Alyssa

    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.

  7. g*rated

    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?

  8. Kimmy

    I love Kneaders! I have got to try this! It looks incredible!

  9. Peg Lee

    One word describes this pudding.AMAZINGPeg x

  12. MiracleMommy

    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.

  13. Natalie Dixon

    Oh my word this looks so good! I clicked on it b/c the thumbnail looked like this raspberry coffee cake I make, but I had no idea it would be bread pudding! I've never seen a bread pudding like this! I'd love it if you shared it at my party! http://www.aturtleslifeforme.com/2012/02/share-wow-wednesday-giveaway.html

  18. Jacqueline

    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.

  19. Tiffiny Felix

    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... ;)

  20. kathie harris

    looks like a dream,..can't wait too make it!

  21. 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).

  22. Katie @ Youth Literature Reviews

    I love raspberries and I LOVE bread pudding!! What could be better? This looks amazing (and surprisingly simple). I can't wait to try it!

  23. 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.?

    1. Rhonda @ ithinkicancan.blogspot.com

      5

      I wondered the same thing, but with this being such a sweet/rich bread pudding, I feel like if you used any sweet fruit like peaches etc. it would be too sweet, So a tarter fruit: cherries, rhubarb, raspberries...would pare nicer with the sweetness!

  24. 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!

  25. 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.

  26. 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!

  27. Dannie

    Thank you for sharing. I made this today and it was amazing. I will be making this every year.

  28. 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!

  29. 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.

  30. Krystal Webb

    5

    I made the vanilla cream sauce for a blueberry cobbler tonight and it was pure delight! Thank you so much!

  31. Val Dickau

    Surely you must be kidding? 3 cups of sugar???? Somebody copied this wrong.

    1. Harriet Major

      Is the amount of sugar in this recipe correct, i.e., 3cups?

  32. Pamela Maurstad

    You have 3 cups of sugar in the bread and then another cup in the raspberries it seems like WAY too MUCH sugar is this RIGTH ???

  33. Deb

    would this work with gluten free bread

  34. Teresa

    I would like to know if one could freeze the sauce

  35. Debbie Day

    Are you not concerned about the insane amount of sugar, cream and butter in this recipe??

  36. Judy P

    5

    How many calories in that? I just gained 5 lbs looking at the picture. It looks like something I couldn't stop eating. Beautiful !

  37. Gina

    5

    This recipe has become our #1 special occasion dessert... birthdays, holidays, fathers day, etc. Everyone raves about it. Thank you so much for putting so many smiles on my family's faces! #DessertTradition

  38. kellee

    does anybody know how many servings this would yield??

    1. Pamela Peerce-Landers

      I make half the recipe and it yields 6 large servings or 8 smaller ones. So, 12-16.

  39. Elena

    Looks like the author abandoned the recipe since she's not replying to questions. I have similar problem with sugar in this recipe. I did not make the sause as I left it optional for my family and they opted for ice-cream on top instead. But I did make the pudding. I used dextrose instead of sugar and even though it's less sweet than sugar, the pudding turned out way too sweet! Next time I'll use only 1 cup for soaking cream and none for the berries. Ok, may be 1.5 cups

  40. Christine K.

    5

    I made this bread pudding this afternoon and it is by far the best bread pudding I have ever had! The vanilla sauce was amazing as well! I was a little short on sugar so I used 2 1/2 cups for the pudding mixture. Also, I ran out of heavy cream so I used 2 cups of cream and one cup of half and half for the vanilla sauce. Absolutely delicious!! This recipe is a keeper for sure.

  41. Chubs

    What the heckyville does the big "T" represent in the ingredients section? The part that says "5 T. flour."

    1. Chef in Training

      Tablespoon. Sorry this is an old recipe. I will update it.

  42. Pamela Peerce-Landers

    4

    I have made this three times. Each time, I have half the recipe with leftover croissants. Costco makes you buy a dozen and my husband and I can’t eat them all before they go bad. So I thought bread pudding. I had a bag of frozen raspberries, googled raspberry bread pudding and found this recipe. Really glad I did.

    Because the recipe doesn’t specify the weight or volume of bread, I was stumped. But, my husband said aren’t most loaves a pound? Bingo, I weighed our leftover croissants and I had 10.9 oz close enough to 12 for half the recipe. I used a deep dish pie pan and it turned out great.

    Today is the first time I made the vanilla sauce (before I warmed it up and served it with a small scoop of homemade vanilla ice cream). I didn’t have enough cream, so I used whole milk for the sauce and increased the flour from 2.5 Tbs to 3. It came out nice and creamy. Looking forward to having it tonight for dessert.

    I took a picture, but I don’t see any way to post it.

    I rated this recipe 4 stars because it fails to provide volume or weight for the bread. On taste, the outcome is a 5.

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