This is so yummy!!!

Kneaders Rasberry Bread PuddingCream mix:1 1/2 loaves aged, white bread1 qt. heavy cream3 C. sugar1 egg1 tsp. vanillaFruit Filling:5 C. frozen raspberries1 C. sugar1/2 C. apple juiceVanilla Sauce:1 1/3 C. butter5 Tbs. flour3 C. heavy cream2 tsp. vanilla1/3 C. sugarDirections: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. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 dark 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. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil til mixture is thick. Remover from heat, adding vanilla. Serve this wonderful sauce cold.