Raspberry Bread Pudding

 

INGREDIENTS
3 loaves of foot long Sam's Club french bread
1 qt. heavy cream
1 c. eggs (5 eggs)
3 c. sugar
1 tsp. vanilla
1 tsp. salt

Raspberry mixture:
1/2 lb. frozen raspberries (about 4 c.)
.5 lb. sugar (1 1/8 c.)
1/2 c. apple juice

Caramel sauce: 

1/2 c. butter

1/2 c. granulated sugar

1/2 c. brown sugar

1/2 c. heavy cream

2 tsp. vanilla extract

DIRECTIONS
Whisk together cream, sugar, eggs, vanilla, and salt in a large bowl by hand. Cut sliced bread into small cubes. Mix the cut bread with the custard mixture, making sure all bread gets separated and evenly soaked. Allow the bread to sit for 20 minutes, stirring after 10 minutes, while preparing raspberries.

Raspberry mixture:
Mix the frozen raspberries with the sugar until evenly coated. Add the juice and mix until combined.  *The sugar clumps if you do it all at the same time.

Fill a 9x13 pan a little more than 1/2 full with the bread mixture, reserving about 1/4 of the mixture for the top. Divide the raspberries evenly over the top of the pan. Divide the reserved bread evenly on top of the raspberries. Raspberries should show between the bread topping. Bake at 365 degrees for 35-45 minutes. The top should be golden brown and the middle should be set when shaken gently. 

Allow to cool. Cut into squares. Serve with warm caramel sauce.

Directions for caramel sauce:
Combine ingredients and bring to a low boil for a couple minutes. Drizzle on top of bread pudding.