Raspberry Bread Pudding

For the bread pudding, whisk together cream, sugar, egg, and anilla. Cut bread into 1-inch cubes and add to the cream mixture, tossing lightly to coat. Let sit 20–30 minutes, stirring once or twice until all the cream is absorbed.

Meanwhile, for the berries, sprinkle and apple juice over the raspberries. Let sit 20 minutes, then stir gently until sugar is dissolved.

In a greased 9×13 casserole pan, layer half the bread mixture, then the raspberries, then the remaining bread mixture. Bake at 350ºF for 30–40 minutes until set and golden brown.

For the sauce, melt butter in a saucepan over low heat. Stir in flour. Continue heating and stirring for 10 minutes, until nutty but not brown. Add salt, cream, and sugar, and whisk until thick and smooth. Remove from heat and stir in vanilla.

Serve the warm bread pudding for dessert or breakfast, with syrup drizzled over top.