Raspberry Bread & Butter Pudding

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 cups milk
• 1 cup cream
• 1/2 cup caster sugar
• 2 teaspoons vanilla essence
• 10 slices bread
• 60 g butter, softened
• 1 cup frozen raspberries
• 5 eggs
• 1/3 cup sliced almonds
• 1 tablespoon confectioners' sugar

Recipe

• 1 grease a 6 cup capacity ovenproof dish.
• 2 preheat oven to 180c/350 degrees f.
• 3 combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
• 4 once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
• 5 cover, stand 10 minutes.
• 6 meanwhile, cut crusts from bread.
• 7 butter slices on one side; cut each slices into four triangles.
• 8 overlap triangles in prepared dish; top with raspberries.
• 9 whisk eggs until combined; gradually whisk in milk mixture.
• 10 strain mixture, then pour over bread.
• 11 place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
• 12 sprinkle on almonds and dust with icing sugar.
• 13 bake uncovered in oven about 45 minutes or until just set.
• 14 serve warm with extra raspberries.
• 15 *bestmade just before serving.
• 16 *.