I thought this would be the ideal recipe to share on this joyous day since my younger sister is getting married today. because this recipe truly is blissful!.
I was just recently introduced to Kneaders earlier last year. In addition to their delicious sandwiches, they also have some delectable desserts, with this Raspberry Bread Pudding being one of them. Conveniently, this restaurant specializes in sandwiches. You could say that for me, it was love at first bite. Since taking a bite, I’ve been searching for a duplicate or comparable recipe. You will adore the sweetness and fruitiness that this bread pudding offers, and I have finally found one thanks to Pinterest!
Here is 5 recipe(s):
Kneaders Raspberry Bread Pudding
The vanilla white sauce is simply amazing drizzled over this raspberry bread pudding in this recipe, which is rich and delicious!
Ingredients:
- 1½ loaves aged, white bread
- 1 quart heavy cream
- 3 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 5 cups raspberries, fresh or frozen
- 1 cup sugar
- ½ cup apple juice
- 1⅓ cups butter
- 5 tablespoons flour
- 3 cups heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla
- ⅔ cup sugar
Instruction:
- Cream, sugar, egg, and vanilla should all be combined well in a large bowl.
- Bread should be cut into 112 inch cubes and added to the cream mixture to thoroughly coat it.
- Stir the bread in the cream mixture every five minutes for 30 minutes to let the cream soak in.
- 30 minutes after the mixture has been absorbed, combine the raspberries, sugar, and apple juice. Stir until sugar is dissolved.
- Fill a 9×13 inch baking pan with the bread mix until it is 3/4 full, then top with the fruit filling and spread evenly.
- Top with the remaining bread.
- Bake 40 minutes at 375 degrees F.
- Serve warm topped with vanilla cream sauce.
- Chill the food before slicing if you want nice square pieces.
- Melt butter in medium saucepan and add flour. Stir for 10 minutes or until it smells nutty, being careful not to let it brown. Stir in the sugar, cream, and salt until the mixture thickens. Remove from heat and stir in vanilla.
- Serve warm over the pudding.
Copycat Kneaders Raspberry Bread Pudding Recipe
The Copycat Kneaders Raspberry Bread Pudding is incredibly simple to prepare and has a delicious flavor. It is simple to put together and makes the ideal breakfast or dessert.
Prep: 30min
Total: 70min
Serving Size: 1 serving
Nutritional information per serving: calories 1214 kcal, 110 g of carbohydrates, 5 g of protein, 87 g of fat, 54 g of saturated fat, 1 g of trans fat, 310 mg of cholesterol, 405 mg of sodium, 4 g of fiber, and 97 g of sugar.
Ingredients:
- 1 ½ loaves white bread
- 4 cups heavy cream
- 3 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 5 cups frozen raspberries
- 1 cup sugar
- ½ cup apple juice
- 1 ⅓ cups butter
- 5 Tablespoons flour
- 3 cups heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla
- ⅔ cup sugar
Instruction:
- Cream, sugar, egg, and vanilla should all be combined well in a large bowl.
- Bread should be cut into 1 1/2-inch cubes and added to the cream mixture, thoroughly covered.
- Stir the bread in the cream mixture every five minutes for 30 minutes to let the cream soak in.
- In another bowl mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
- 3/4 of the bread mixture should be layered in a 9×13-inch baking dish.
- Pour fruit filling over the bread spreading evenly.
- Top with remaining bread.
- Bake 40 minutes at 375 degrees F.
- Serve warm topped with vanilla cream sauce.
- Melt butter in a medium saucepan, then whisk in flour to create the sauce. Stir for 10 minutes or until it smells nutty, being careful not to let it brown.
- Stir in the sugar, cream, and salt until the mixture thickens.
- Remove from heat and stir in vanilla.
- Serve warm over the pudding.
Raspberry Bread Pudding
A vanilla cream sauce is drizzled on top of the sweet bread pudding studded with fresh, tart raspberries.
Prep: 10min
Total: 1h35min
Serving Size: 1
Nutritional Information per serving: 498 calories, 50 grams of carbohydrates, 177 milligrams of cholesterol, 30 grams of fat, 2 grams of fiber, 8 grams of protein, 18 grams of saturated fat, 162 milligrams of sodium, 43 grams of sugar, 1 gram of trans fat, and 10 grams of unsaturated fat.
Ingredients:
- Rhodes, 4 (frozen) Warm
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch nutmeg
- 1 cup raspberries (thaw frozen if using).
- 2 Tbsp butter
- 3 Tbsp all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
- dash salt
Instruction:
- Preheat oven to 275 degrees Fahrenheit.
- 4 frozen Rhodes Artisan French Rolls should equal 4 cups when cut into cubes and thawed. On a baking sheet, distribute the cubed bread in a single layer. To stale/dry out bread, bake cubes for 15-20 minutes at 275°F.
- In a large bowl, stir the milk, cream, both sugars, eggs, vanilla, cinnamon, and nutmeg until well combined. Increase oven temperature to 350 degrees Fahrenheit.
- Mix the egg custard with the dried bread cubes to coat. Let rest for 20 minutes to absorb the liquid. (Bread may need to be periodically pressed down to prevent it from remaining afloat.) ).
- Empty bread pudding into a greased 9-inch oven-safe dish. (A round or square dish is fine. ) Tuck/insert raspberries randomly throughout the mixture in the pan.
- Bake for 45–55 minutes at 350°F, or until golden brown on top, puffy, and thoroughly cooked throughout.
- In a small saucepan, melt the butter before stirring in the flour.
- Whisk together to form a roux. Cook until it bubbles, about 30-60 seconds.
- Milk, heavy cream, sugar, vanilla, and a pinch of salt should all be whisked in.
- Whisk constantly until the mixture simmers and thickens. (May bubble and rise suddenly. ) Remove from stove immediately. Cover and keep warm.
- Serve bread pudding warm topped with vanilla cream sauce.
Kneader’s Raspberry Bread Pudding with Vanilla Sauce
Ingredients:
- 1 1/2 loaves aged white bread, cut into cubes
- 4 cups heavy cream
- 3 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 5 cups raspberries, fresh or frozen
- 1 cup sugar
- 1/2 cup apple juice
- 1 1/3 cups butter
- 5 tablespoons flour
- 3 cups heavy cream
- 1/42 teaspoon sald
- 2 teaspoons vanilla
- 2/3 cup sugar
Instruction:
- Save some of the bread mixture for the top layer and layer it in a 913 inch baking pan. Then, evenly spread the fruit filling over the bread mixture. Top with the remaining bread. Bake 45-55 minutes at 375.
- Serve warm over the pudding.
KNEADERS COPY-CAT RASPBERRY BREAD PUDDING Recipe – (4.6/5)
KNEADERS COPY-CAT RASPBERRY BREAD PUDDING. Discover our recipe rated 4. 6/5 by 18 members.
Ingredients:
- 1 1/2 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
- 1/2 C. apple juice
- Vanilla Cream Sauce
- 1 1/3 C. butter
- 5 T. flour
- 3 C. heavy cream
- 1/2 tsp. salt
- 2 tsp vanilla
- 2/3 C. sugar
Instruction:
Mix the cream, sugar, egg, and vanilla in a sizable bowl. Bread should be cut into 1 1/2-inch cubes and added to the cream mixture, thoroughly covered. 30 minutes of standing time with 5 minute intervals of stirring to allow cream to absorb In a bowl, combine the raspberries, sugar, and apple juice. Stir to combine. Bread mix should be layered in a 9×13 inch baking pan until it is 3/4 full. Fruit filling should then be added and evenly distributed. Top with the remaining bread. Bake 40 minutes at 375. Serve warm topped with vanilla cream sauce. Melt butter in medium saucepan and add flour. Stir 10 minutes, but don’t let it brown, until it smells nutty. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
Recipe Raspberry Bread Pudding
FAQ
What is bread pudding sauce made of?
Butter, cream, rum, and vanilla are combined to create the ideal sauce for enhancing the flavor of any dessert. This sauce complements our bread pudding perfectly, but you can also drizzle it over these Bakewell Tarts. More Sweet Treats!.
Do you put egg in bread and butter pudding?
Pour the warm milk mixture slowly over the eggs while stirring constantly until the mixture is smooth. Stir in the vanilla extract now if using. Butter a small, oven-safe dish that measures 20 by 25 by 5 centimeters. Remove the crusts from the slices of bread, butter both sides, and then cut into triangles.
Why is my bread pudding not setting?
Make sure you’re baking your bread pudding long enough. You might discover the mixture hasn’t yet set and is runny if you don’t let it bake for the entire bake time.