Name: Raspberry bread and butter pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 3 cup (750ml) milk; 300 millilitre thickened cream; 1/2 cup (110g) caster sugar; 2 teaspoon vanilla extract; 20 gram butter, softened; 10 slices white bread, crusts removed; 1 cup (150g) frozen raspberries, plus extra, thawed, to serve; 5 eggs, lightly beaten; 1/3 cup (25g) flaked almonds; pure icing sugar, to dust

This simple, classic dessert with a raspberry twist is a great way to use up leftover bread.

Looking for a classic bread and butter pudding?

Ingredients

3 cup (750ml) milk

300 millilitre thickened cream

1/2 cup (110g) caster sugar

2 teaspoon vanilla extract

20 gram butter, softened

10 slices white bread, crusts removed

1 cup (150g) frozen raspberries, plus extra, thawed, to serve

5 eggs, lightly beaten

1/3 cup (25g) flaked almonds

pure icing sugar, to dust

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease a 6 cup-capacity baking dish. Stir milk, cream and sugar in a pan on medium heat until just at simmering point. Remove from heat. Stir in vanilla. Cover surface with plastic wrap to prevent a skin forming and cool for 10 minutes.

2.Meanwhile, butter one side of each bread slice and cut into four triangles. Arrange in base of prepared dish. Scatter over raspberries.

3.Gradually whisk egg into milk mixture until combined. Strain, then pour over bread. Scatter over almond and dust with icing sugar. Place dish in a large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake for 45 minutes, until just set. Dust with icing sugar. Top with extra raspberries, to serve.

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