KNEADERS' RASPBERRY BREAD PUDDING

from Mike Bennett
Cream mix:
     1 1/2 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 1/2-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. frozen raspberries
     1 c. sugar
     1/2 c. apple juice

Combine raspberries, sugar and apple juice; stir until sugar is dissolved.  Layer a 9x13-inch baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly; top with remaining bread.  Bake 40 minutes at 375 degrees.  Serve warm.  Top with vanilla sauce.

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

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