Raspberry Bread And Butter Pudding Recipes

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RASPBERRY BREAD & BUTTER PUDDING



Raspberry Bread & Butter Pudding image

I found this recipe amongst my mum's magazine clippings from the 80's, I haven't tried it yet but it looks & sounds fantastic! I guess you could use fresh raspberries instead of frozen if you wish.

Provided by Marli

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Grease a 6 cup capacity ovenproof dish.
  • Preheat oven to 180c/350 degrees F.
  • Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
  • Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
  • Cover, stand 10 minutes.
  • Meanwhile, cut crusts from bread.
  • Butter slices on one side; cut each slices into four triangles.
  • Overlap triangles in prepared dish; top with raspberries.
  • Whisk eggs until combined; gradually whisk in milk mixture.
  • Strain mixture, then pour over bread.
  • Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
  • Sprinkle on almonds and dust with icing sugar.
  • Bake uncovered in oven about 45 minutes or until just set.
  • Serve warm with extra raspberries.
  • *Bestmade just before serving.
  • *.

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