- 1 1/2 loaves white bread, aged
Tear bread into 1 1/2 inch chunks. Set aside in large bowl.
- 1 quart half & half
- 3 cups sugar
- 1 egg, lightly beaten
- 1 tsp vanilla
In a medium bowl, whisk together the half & half, sugar, egg, and vanilla. Continue stirring until sugar is dissolved.
Pour half & half mixture over bread. Stir gently to coat all bread chunks. Let stand for half an hour stirring every 5 minutes.
- 5 cups raspberries
- 1 cup sugar
- 1/2 cup apple juice
In a medium mixing bowl (I rinse out and use the same bowl from the last conglomeration), gently stir together the raspberries, sugar, and apple juice until the sugar is dissolved.
Fill a 9×13 baking dish half full with the bread mixture. Spread the raspberry deliciousness over the bread. Top with the rest of the bread mixture.
Bake 40 minutes in a 375° oven.
- 1 1/3 cups butter
- 5 tbsp flour
Melt butter in medium saucepan. Stir in flour. Cook over low heat until it starts to smell a little nutty. Do not cook long enough for butter to brown.
- ½ salt
- 3 cups heavy cream
- 2/3 cups sugar
Add salt, cream, and sugar. Stir continually until mixture thickens to a nice saucy thickness. (This is personal preference. Some people like their sauce thin and runny. I like my sauce thick enough that it stays where I put it.) Remove sauce from heat.
- 2 tsp vanilla
Stir in vanilla.