Raspberry Cinnamon Bread Pudding

1/2 cup sugar
3 tablespoons cornstarch
2 (10 ounce) packages frozen raspberries (thawed)
12 to 14 slices cinnamon bread (remove crusts and cube)
1 cup whipping cream (whipped)

1. In a medium saucepan combine the sugar and cornstarch. Mix until well
blended.

2. Add the raspberries, stir carefully so as not to break them up.

3. Cook over medium heat until mixture boils and thickens, stir constantly.

4. Set aside to cool.

5. Line a 1 1/2 quart round mixing bowl (this is a medium sized bowl holds about 6 cups) with plastic wrap. Place 1 layer bread cubes over bottom and halfway up the sides of the bowl.

6. Pour a small amount of raspberry sauce over the bread cubes. Repeat
alternating layers of bread and raspberry sauce ending with the bread on top.

7. Place plastic wrap over top of bowl. Cover with a plate that fits tightly inside of the bowl.

8. Place something heavy on top of the plate to mold the pudding.

9. Refrigerate overnight.

To Serve: remove the plate and plastic wrap. Place serving plate on top of bowl and invert bowl onto plate. Remove bowl slowly then remove plastic wrap. Frost top and sides with whipped cream. Serves about 8.