Copycat Kneaders Raspberry Bread Pudding Recipe

One of our favorite places to get breakfast (or any meal for that matter) is a local bakery and cafe called Kneaders.  They are known for their amazing baked goods, including their raspberry bread pudding.  Oh. My. Goodness.  It is seriously heavenly!  It is so full of flavor and the vanilla cream sauce on top is to die for!  I’m planning on making this for my hubby on Valentine’s Day, so obviously calories don’t count. 😉

Serves: 8

Copycat Kneaders Raspberry Bread Pudding Recipe

Delicious raspberry bread pudding with vanilla cream sauce drizzled on top.

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe


  • 11/2 loaves aged, white bread
  • 4 cups heavy cream
  • 3 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 5 cups frozen raspberries
  • 1 cup sugar
  • 1/2 cup apple juice
  • Vanilla Cream Sauce:
  • 1 1/3 cups butter
  • 5 Tablespoons flour
  • 3 cups heavy cream
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2/3 cup sugar


  1. In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
  2. Cut bread into 11/2 inch cubes and add to cream mixture, coating the bread well.
  3. Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
  4. After mixture has absorbed for 30 minutes, gently fold in the raspberries, sugar and apple juice. Stir until sugar is dissolved.
  5. Spread mixture in a 9x13-inch baking pan.
  6. Bake 40 minutes at 375 degrees F.
  7. Serve warm topped with vanilla cream sauce.
  8. To make the sauce, melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown. Add salt, cream and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla.
  9. Serve warm over the pudding.


Original recipe from Purple Chocolat Home

Kneaders Raspberry Bread Pudding

Print Friendly, PDF & Email

Comment on this Recipe

2 Responses to “Copycat Kneaders Raspberry Bread Pudding Recipe”

  1. Katie P.
    Just FYI--your recipe differs from the original you cited in that you say to fold the raspberries, sugar and juice into the bread mixture and the original says to mix those ingredients separately. Your version was a little confusing because the instructions say to put 3/4 of the bread mixture in the 9x13 pan and then spread the fruit filling over the top, but you had already instructed your user to fold the fruit into the bread. :)

Leave a Comment