Instructions

• Step 1: Prepare the Bread. Begin by preheating your oven to 350°F (175°C). Place the cubed aged white bread in a large mixing bowl. Allow it to sit for a few minutes to dry out slightly, which will help it absorb the custard better.
• Step 2: Make the Cream Mixture. In another bowl, whisk together the heavy cream, granulated sugar, egg, and vanilla extract until well combined. This will create a rich custard base that enhances the bread pudding's flavor.
• Step 3: Combine the Bread and Cream Mixture. Pour the cream mixture over the bread cubes, ensuring that all pieces are coated. Gently toss until the bread is soaked through. Let it sit for about 15 minutes so the bread can absorb the custard.
• Step 4: Prepare the Raspberry Filling. In a saucepan over medium heat, combine the raspberries, granulated sugar, and apple juice. Cook for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.
• Step 5: Assemble the Bread Pudding. Grease your baking dish with butter or non-stick spray. Layer half of the soaked bread mixture in the bottom, then pour the raspberry filling evenly over it. Top with the remaining bread mixture, gently pressing down to ensure everything is compact.
• Step 6: Bake the Pudding. Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
• Step 7: Prepare the Vanilla Sauce. While the pudding is baking, make the vanilla sauce. In a saucepan, melt the unsalted butter over medium heat. Whisk in the flour to create a roux, cooking for about a minute. Gradually whisk in the heavy cream, followed by the sugar and vanilla. Cook until thickened, stirring constantly.
• Step 8: Serve and Enjoy. Once the bread pudding is done, let it cool slightly before serving. Drizzle the warm vanilla sauce generously over each portion, and if you like, garnish with extra raspberries for a pop of color.