Raisin Toast Bread and Butter Pudding

Submitted by joanna_giselle

"This is something I made up so that I could use some leftover frozen custard I wanted to get rid of. Luckily I was inspired and it worked really well and the family loved it. I actually had banana custard in my recipe but have listed vanilla custard as it is easier to find though you could add banana essence to vanilla custard and a little yellow colouring if you like.Feel free to tinker with the recipe so that it suits the contents of your fridge."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 20 x 30cm dish
• Serves: 8

ingredients

• 8 thick slices raisin bread (I used 1cm thick cafe style)
• 250 ml full fat cream
• 2 cups vanilla custard
• 3 eggs
• 1 teaspoon vanilla essence
• 125 g fresh raspberries
• 100 g dark chocolate (roughly cut into small chunks)
• 4 tablespoons butter

directions

1. Pre-heat oven (fan-forced) to 160 degrees Celsius.
2. In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
3. Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
4. Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
5. Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
6. Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.