Baked Raspberry Vanilla Pudding

Directions

1. 1
   Preheat oven to 375°.
2. 2
   Lightly butter a 9-inch pie plate or a 1-quart shallow baking dish.
3. 3
   Spread the raspberries and their juice evenly on bottom of pie plate.
4. 4
   Make the batter.
5. 5
   In blender, mix eggs, milk, cream, flour, 1/4 cup of sugar and vanilla; blend well.
6. 6
   Pour batter over fruit.
7. 7
   Sprinkle with extra tablespoon of sugar.
8. 8
   Bake for 20 to 25 minutes or until pudding is set and golden around edges.