Raspberry Bread Pudding

1 ½ loaves white bread (dried and cubed) 3 c. sugar

1 qt. heavy cream 1 t. vanilla

3 eggs

Mix cream, sugar, eggs and vanilla. Add dry bread cubes and soak for 30 minutes.

Raspberry Sauce:

5 c. raspberries

1 c. sugar

½ c. apple juice

Spray a 9 x 13 pan. Put ¾ of bread/egg mixture in pan. Top with raspberry sauce.

Top with remaining bread/egg mixture. Bake at 375 degrees for 40 minutes.

Butter Cream Sauce: 1 1/3 c. butter (melted)

5 T. flour

3 c. cream

2 t. vanilla

½ c. sugar

Melt butter and wisk in flour, then cream. Add vanilla and sugar. Stir and cook

until thick.