Raisin Toast Bread and Butter Pudding

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven (fan-forced) to 160 degrees Celsius.
  • In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
  • 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.
  • Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
  • 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.
  • 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.
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