raspberry bread pudding with vanilla sauce

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Raspberry Bread Pudding with Vanilla Sauce
Recipe Courtesy of Amy Turner/Slightly Adapted by Winner Dinners
Serves about 12

BREAD PUDDING:
1-1/2 loaves (24 ounces each) white bread
1 quart heavy cream
3 cups sugar
1 egg, lightly beaten
1 teaspoon vanilla

FRUIT FILLING:
5 cups frozen raspberries with juice (generic and store-brand raspberries are not recommended as they have too much liquid)
1 cup sugar
1/2 cup apple juice

VANILLA SAUCE:
2/3 cup butter
2-1/2 tablespoons flour
1-1/2 cups heavy cream
2 tablespoons white sugar
1-1/2 tablespoons packed brown sugar
tiny pinch of salt
pinch of cinnamon
1 teaspoon vanilla

Cut the bread into 1-1/2 inch cubes.  In a large bowl, combine the cream, sugar, egg, and vanilla.  Add the bread cubes to the cream mixture, coating the bread well.  Let stand for 30 minutes, stiring occasionally, to allow cream to absorb completely.  Meanwhile, combine the raspberries, sugar, and apple juice, stirring until the sugar is dissolved.  Preheat the oven to 375.  In the bottom of a 9×13 DARK baking dish, spread 3/4 of the bread mixture.  Pour the fruit filling over the bread mixture, spreading evenly.  Top with the remaining bread.  Place foil in the bottom of your oven in case the pudding boils over a little bit.  Bake for 35-40 minutes at 375 or until lightly browned.  Meanwhile, prepare the vanilla sauce.  Over medium heat, melt the butter, and add the flour.  Stir about 8 minutes, but do not let it brown.  Add the cream, sugar, brown sugar, salt, and cinnamon and boil till mixture is thick.  Remove from heat and add vanilla.  Serve the sauce over the pudding.