Blackberry Bread Pudding

Recipe From: The Sister's Cafe

YUMMY! Really, really yummy! I used blackberries instead of raspberries and half&half instead of cream and halved the recipe. The below makes an 8x8 pan.

Cream Mix

1/2 - 3/4 loaf of white bread (the cheap stuff)

1/2 quart half and half

1 1/2 cups sugar

1/2 egg

1/2 tsp vanilla

In 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.

Fruit Filling
1 1/2 cups frozen blackberries

1/2 cup sugar

1/4 cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer an 8x8 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.

Vanilla Sauce
2/3 cup butter

2 1/2 tablespoons flour

1 1/2 cups half and half
1 tsp vanilla

half of 1/3 cup sugar

Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.