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Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 1 - Raspberry Bread Pudding
Raspberry Bread Pudding
1 and 1/2   loaves aged white bread
1 qt   heavy cream
3 c   sugar
1   egg
1 tsp   vanilla
5 c   raspberries
1 c   sugar
1/2 c   apple juice
1 and 1/3 c   butter
5 T   flour
3 C   heavy cream
1/2 tsp   salt
2 tsp   vanilla
2/3 c   sugar
1. In a large bowl, combine 1 qt cream, 3 c sugar, egg and 1 tsp 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, 1 c 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 1 and 1/3 c butter in medium saucepan and add 5 Tbs flour. Stir 10 minutes until it has a nutty aroma and is caramel-colored, being careful not to burn it. Add 1/2 tsp salt, 3 cups cream and 2/3 cups sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla.
2. Serve warm over the pudding.