25 years is a long time to be in any business, and it's especially tough in the restaurant industry. But that's what Kneader's Bakery and Cafe has achieved. Now to celebrate, they've introduced a new cookbook with some of their most celebrated recipes. Among them, Raspberry Bread Pudding, which has been a staple at Kneaders for over two decades. Founder of the chain, Colleen Worthington, stopped by Tonia's Kitchen, to talk about the new cookbook, and the bread pudding. She says it's best with their scratch-made Country White Bread. Colleen also told Tonia she recommends serving the bread pudding hot topped with lots of cold Vanilla Sauce.
INGREDIENTS
- 1 qt Heavy Cream
- 3 c sugar
- 1 egg
- 1 tsp vanilla extract
- 2 loaves Kneaders Country White Bread, sliced
RASPBERRY MIXTURE
- 5 c raspberries
- 1 c sugar
- 1/2 c apple juice
KNEADERS VANILLA SAUCE INGREDIENTS
- 1 1/3 c butter
- 2 tsp vanilla
- 5 tbsp flour
- 3 c heavy cream
- Pinch of salt
- 1/3 c sugar
- Preheat oven to 375 degrees.
- Whisk together cream, sugar, egg, and vanilla extract in a large bowl by hand.
- Cut sliced bread into quarters. Mix cut bread with custard mixture, making sure all bread gets separated and evenly moistened. Allow the bread to soak for 30 minutes, stirring every 5 minutes.
- In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.
- Pour 3/4 of bread mixture into a 9″x13″ baking dish. Pour raspberry filling over bread mixture and spread evenly.
- Top with remaining bread mixture. Place in oven and bake for 40 minutes.
- While bread pudding is baking, prepare your favorite vanilla sauce recipe.
- Remove bread pudding from oven and let cool for 10-15 minutes. Serve warm and top with vanilla sauce.
DIRECTIONS FOR VANILLA SAUCE
- Melt butter in a saucepan over medium heat and add flour.
- Stir constantly for 10 minutes until the flour has a nutty aroma.
- Stir in salt, cream and sugar. Bring to a boil and still constantly until the mixture thickens.
- Remove from heat and add vanilla, chill until cold.
