Raspberry Bread Pudding Recipe

1 1/2 loaves aged or day old, white bread (a heavy type of bread, usually 1 lb. loaves

works best.)

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

In a large bowl mix the cream, sugar, egg and vanilla.

Cut bread into 1 1/2 inch cubes and add to cream mixture,

coating the bread well. Let stand 30 minutes, stirring every

5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring

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.

Serve warm topped with vanilla iceream, whipped cream or eat just plain.

(If you want it to cut into nice squares you can chill

it and then cut it into squares, then microwave it

for 20-25 seconds per piece.)