Raspberry Bread & Butter Pudding

Submitted by Marli

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 6

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

directions

1. Grease a 6 cup capacity ovenproof dish.
2. Preheat oven to 180c/350 degrees F.
3. Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
4. Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
5. Cover, stand 10 minutes.
6. Meanwhile, cut crusts from bread.
7. Butter slices on one side; cut each slices into four triangles.
8. Overlap triangles in prepared dish; top with raspberries.
9. Whisk eggs until combined; gradually whisk in milk mixture.
10. Strain mixture, then pour over bread.
11. Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
12. Sprinkle on almonds and dust with icing sugar.
13. Bake uncovered in oven about 45 minutes or until just set.
14. Serve warm with extra raspberries.
15. *Bestmade just before serving.
16. *.

Reviews

[paulawhiteley]

This recipe is superb. I decided to akter it slightly by adding a thin layer of marzipan in between each layer of bread, with outstanding results. I served it with double cream mixed with amaretto liqeur. At my dinner party, a couple of my guests who confessed to be "non dessert lovers" said it was absolutely marvellous and gulped it down. Great success & I'll definately do this again.

 

[Elkaybee]

I had this recipe and had made it once before. I was looking here as I had so much bread to use. Surprised to see it here... Mine says womens weekly 1999. It is exquisite!! A few steps in the prep but 100% in the eating. The only changes I made was not to worry about straining the mixture and pour the liquid ingredients over the bread and stand for an hour.... Just reading some reviews of other B&B pudding who suggested this.. You would never known there was bread in this dish. It was velvety smooth. I would love to keep making this.... but.... don't think it is great for the waistline..

 

[Martha Cooks]

I personally thought that this was better cold. I had to cook it 30 minutes longer than the recipe specifie for it to actually start setting. I also noticed some liquid left in the pan when I tried to plate it. I was worried that it was a litle water logged. But, it was perfect after a little time in the fridge. I followed the recipe with the exception of fresh raspberries. My milk was whole milk as the recipe didn't specify. I used size large eggs.

 

[libiz]

Made this for a President's Day brunch and it was fabulous! I did substitute fat free evaporated milk for the cream and used skim milk, also, sprinkled with brown sugar instead of nuts and confectioners sugar and used a cup of mixed berries...really spectacular. The consistency was the best of any bread pudding I've ever made. Thanks for the recipe!

 

[Brighde]

I am a huge raspberry and almond fan. I followed the recipe to the letter and it turned out perfectly. I loved the balance of the slightly sweet and the sour of the raspberries. I also dislike desserts that are overly sweet. This was just right. Thanks for a lovely dessert that is easy to do and is wonderful for a special occasion.