Ingredients

• 1 1/2 pkg. French Bread
• 1 q. Heavy Whipping Cream
• 3 c. Cane Sugar
• 1 tbsp. THRIVE Scrambled Egg Mix
• 1 tsp. Pure Vanilla Powder - Spice Can
• 6 c. THRIVE Raspberries - Freeze Dried
• 1 c. Cane Sugar
• 1 1/2 c. Water or Orchard Apple juice
• 1 1/3 c. Butter
• 5 tbsp. White Flour (All Purpose Unbleached Flour)
• 3 c. Heavy Whipping Cream
• 1/2 tsp. Salt
• 2 tsp. Pure Vanilla Powder - Spice Can
• 1/2 c. Cane Sugar

Directions

1. In large bowl combine 1 Qt Heavy Cream, 3 cups sugar, egg and 1 tsp. vanilla and beat until well combined.
2. Cut bread into 1 inch cubes and add to cream mixture coating bread well
3. Let sit for 15 minutes, stirring every 5 minutes to coat bread
4. While bread is sitting mix raspberries, 1 cup sugar, and water or apple juice in another bowl. Let berries soak and reconstitute
5. When both are done soaking layer 1/2 of the bread mixture in a 9x13 casserole dish. cover with raspberry mixture and then top with remaining bread
6. Bake 40 minutes at 375
8. Vanilla Cream Sauce:
9. Melt butter in medium sauce pan and add flour. Stir until it has a nutty aroma, do not boil, but keep on medium heat, you do not want it to brown.
10. Takes about 5-7 minutes Add 3 cups cream, salt, vanilla, and 1/2 cup sugar, and mix until thick
11. Serve warm over warm bread pudding on individual pieces. Can be stored in fridge and heated to serve the next day.