Raspberry Lemon Bread Pudding

• 6 cups (about 4-1/2 ounces) French bread
• 1 package (8-1/2 ounces) crushed Girl Scout LemonadesTM cookies
• 6 ounces (about 1 cup) fresh raspberries
• 3/4 cup sugar
• 1-1/3 cups 2% milk
• 1/2 cup heavy whipping cream
• 2 large eggs, lightly beaten
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 1/4 cup lemon juice

1. Preheat oven to 350u0b0. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm.
2. Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice.
3. Serve pudding warm with lemon sauce.

bread, scout, fresh raspberries, sugar, milk, heavy whipping cream, eggs, lemon juice, sugar, cornstarch, heavy whipping cream, butter, lemon juice

Taken from www.tasteofhome.com/recipes/raspberry-lemon-bread-pudding/ (may not work)