Soft and custardy, this baked bread and butter pudding features the classic combination of raspberries and white chocolate to make a divine dessert.
How long will it take?
What’s the serving size?
What do I need?
750 ml milk
300 ml thickened cream
110 g caster sugar
2 tsp vanilla extract
20 g butter, softened
6 slices white bread, crusts removed
150 g white chocolate, finely chopped
2 punnets raspberries
5 eggs, lightly beaten
Icing sugar to dust
How do I make it?
Preheat oven to 180C.
Grease a medium sized ovenproof casserole dish.
Add milk, cream and sugar to a saucepan and cook, stirring, over medium heat until it just begins to simmer. Remove from heat and add vanilla and stir well. Cover with clingfilm and set aside to cool for 15 minutes.
Butter each slice of bread and cut into 4 triangles. Lay bread butter side up in the bottom of the casserole dish.
Arrange 1 punnet of the raspberries over the top of the bread, then sprinkle chocolate over the top.
Whisk eggs, one at a time into the milk mixture. When all eggs are added, strain mixture and pour it gently into the casserole dish.
Place dish into a large roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the casserole dish. Bake for 45 minutes or until just set.
Top with remaining punnet of raspberries and dust with icing sugar to serve.