Rasberry Bread Pudding

Cream Mix:
1 ½ loaves aged white bread
1 qt. heavy cream
3 c. sugar
1 egg
1 tsp. vanilla

In a large bowl, combine cream, sugar, egg, and vanilla. Cut bread into 1 ½ inch cubes and add to cream mixture, coating bread well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 c. raspberries (frozen or fresh)
1 c. sugar
½ c. apple juice
Layer 9x13 inch dark baking dish ¾ full with bread mixture; pour fruit filling over bread mixture, spreading evenly. Top with remaining bread. Bake 40 minutes at 375. Serve warm. Top with Vanilla Sauce.

Vanilla Sauce:
1 1/3 c. butter
5 Tbsp. Flour
3 c. heavy cream
2 tsp. vanilla
1/3 c. sugar

Over medium heat, melt butter and add flour; stir 10 minutes until it has a nutty aroma – don not brown. Add salt, cream, and sugar and boil till mixture is thick; remove from heat, adding vanilla. Serve this wonderful sauce cold.