Ingredients
2 cups thickened cream
1¼ cups milk
2 tsp vanilla bean paste
4 free range eggs
½ cup honey, plus extra to drizzle
50g butter, softened
1 lemon, finely grated zest
600g loaf thick slice fruit bread
1 cup frozen raspberries, plus extra fresh to serve
Vanilla ice-cream, icing sugar and blueberries, to serve
Method
-
Preheat oven to 160C fan-forced (180C conventional). Lightly grease a 4-litre ovenproof casserole dish.
-
Combine cream, vanilla and milk in a medium saucepan on medium heat. Bring to a simmer, then remove from heat and set aside 5 mins.
-
In a bowl, whisk eggs and half honey together. Gradually whisk in warm milk mixture until combined.
-
Combine butter and zest in a small bowl. Spread onto each side of bread slices Arrange in dish, slightly overlapping. Scatter over raspberries.
-
Pour egg over bread Set aside 15 mins. Place dish in a roasting pan dish. Add enough just-boiled water to come up to the sides of the dish.
-
Bake 55-60 mins, until just set.
-
Serve warm, drizzled with extra honey and a dusting of icing sugar, topped with ice cream and extra fresh raspberries and blueberries.
You might also like:
Easy apple and caramel self-saucing pudding
You might also enjoy making this Rhubarb-berry Donut Pudding