Raspberry Bread Pudding

Name: Raspberry Bread Pudding
Ingredients: 3 cups milk; 1 1/4 cups heavy cream; 1/2 cup granulated sugar; 2 tsp vanilla extract; 1 1/2 tbsp butter, softened; 10 slices white bread, crust removed; 5.25 oz frozen raspberries, plus extra thawed, to decorate; 5 None eggs, lightly beaten; 1/4 cup sliced almonds; None None powdered sugar, to dust

10 ingredients

3 steps

Ingredients

3 cups milk
1 1/4 cups heavy cream
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 tbsp butter, softened
10 slices white bread, crust removed
5.25 oz frozen raspberries, plus extra thawed, to decorate
5 None eggs, lightly beaten
1/4 cup sliced almonds
None None powdered sugar, to dust

Directions

1

Preheat oven to 350°F. Grease a large baking dish. Stir milk, cream and sugar in a saucepan over medium heat until just simmering. Remove from heat. Stir in vanilla. Cover surface with plastic wrap to prevent a skin forming and let cool for 10 mins.
2

Meanwhile, butter 1 side of each slice of bread and cut into 4 triangles. Arrange in base of prepared baking dish. Sprinkle with raspberries.
3

Gradually whisk eggs into milk mixture until combined. Strain then pour over bread. Sprinkle with almonds and dust with powdered 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 mins, until just set. Dust with powdered sugar and decorate with extra raspberries.