Raspberry Bread & Butter Pudding
At a Glance
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hour 10 minutes
- Servings
- 6 serving(s)
Categories
- Dessert
- Australian
- Baked
Allergens
- Milk
- Eggs
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
6-cup ovenproof dish, saucepan, whisk, strainer, large baking dish, oven
Ingredients
- 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
Instructions
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.
*.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
