Excellent dessert

On Saturday I went to my good friend Carissa's house for dinner. Our old chum Amy Juett was there and she brought the most delicious dessert. It is the Kneader's Raspberry Bread Pudding. Here is the recipe so you all can enjoy it, too. It is seriously good. Now, if anyone has any suggestions for making it lower fat, I encourage them to share. Yum!

Kneader's Raspberry Bread Pudding

Cream Mix
1 1/2 loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla

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.

Fruit Filling

5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice

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.

Vanilla Sauce

1 1/3 cup butter (unsalted)
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar

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 till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.