Kneader's Bread Pudding with Cream Sauce.

Pictured without cream sauce

Kneaders is in Provo and Orem but may also be in Salt Lake.  They have a fabulous Raspberry bread pudding.  This is supposedly the recipe and it's wonderful.  I have made it with the cream it calls for and I've made it with just whole milk.  The cream may have made it a little better, we also felt kind of sick after eating it when it was made with cream, because it was so rich!  This is in no way healthy, but it's awesome.  Give it a try!

Cream Mix:
1 1/2 loaves aged, white bread
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla

Fruit Filling:
5 C. frozen raspberries
1 C. sugar
1/2 C. apple juice

Vanilla Sauce:
1 1/3 C. butter
5 Tbs. flour
3 C. heavy cream
2 tsp. vanilla
1/3 C. sugar

In a 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. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 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. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil till mixture is thick. Remove from heat, adding vanilla. Serve this wonderful sauce cold.