Summer is fluttering away
The daylilies are nearly finished
And the raspberries are nearing their end
I did really enjoy them this year though. I had an abundance so of course I was looking for recipes. I came across this one for Raspberry Bread Pudding that is to die for. I think Kneaders is a restaurant. If I made it again I would skip the cream sauce although it was really good. I think the pudding was awesome on its own.
Kneaders Raspberry Bread Pudding
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2″ cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
5 cups frozen or fresh raspberries
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 dark 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 (Totally optional - it was almost overkill)
1 1/3 cup butter
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.
We met when we were both in 4th grade and have been close ever since. She is coming to visit me tomorrow for a week and I'm so excited. Kitchen Bouquet will be on vacation as well from now until after Labor Day. I may send some postcards in the interim, but will definitely have some fun things to share when Kitchen Bouquet is back in business.
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Joining in for Foodie Friday at Designs by Gollum and
Flaunt your Flowers at Tootsie Time