Raspberry Bread Pudding with Creamy Vanilla Sauce

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Last night I tried my hand with some bread pudding and it was soooo good! Every recipe I found was for a big pan so I cut one down to a smaller size.
Raspberry Bread Pudding
Serves 4-6
1/3-1/2 loaf of bread or equivalent (I used leftover Costco rolls)
1 cup cream, half & half or whole milk
3/4 cup white sugar
1 egg white
1/4 tsp. vanilla

Raspberry Filling
1-3/4 cup fresh raspberries
1/4 cup white sugar
1/8 cup apple juice

Vanilla Sauce
1/3 cup unsalted butter
1-1/2 Tbsp flour
3/4 cup cream, half &half or whole milk
1/2 Tsp vanilla
1-1/2 Tbsp white sugar

Let bread get a little stale if it isn’t already.
Preheat oven to 375 F. Combine milk, sugar, egg white and vanilla in bowl. Pour over bread and make sure all pieces are coated. Let sit for about 30 minutes, stirring every few minutes to allow bread to soak up mixture.

Add sugar and juice to raspberries. Stir until sugar is dissolved. Set aside.

Lightly grease a 8×8 square pan, medium size cake pan or pie pan and spread out 3/4 of the bread mixture. Pour raspberries evenly across the top and finish with the rest of the bread mixture. Pop in the oven for 40 minutes.

While baking prepare cream sauce. On medium melt butter in small sauce pan and add flour. Stir constantly for about 7 minutes. Add milk and sugar. Bring to a boil (while still stirring) and wait for it to thicken. Remove from heat and add vanilla. Pour over cooked bread pudding and let cool for 10-15 minutes. Serve warm. Enjoy!

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