Ingredients
6 thick slices raisin bread
50g butter, softened
3 stalks rhubarb, 3cm lengths
¼ cup caster sugar
½ cup frozen raspberries
1½ cups milk
3 eggs
½ cup cream
1 tsp vanilla extract
Icing sugar, custard, to serve
Method
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Preheat oven to moderate, 180°C. Lightly grease an eight-cup casserole dish.
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Spread each slice of bread with butter. Cut each in half diagonally. Arrange in dish, overlapping.
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In a small bowl, toss rhubarb with 1 tbsp sugar. Scatter rhubarb and raspberries over bread.
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In a bowl, whisk milk, eggs, cream, vanilla and remaining sugar until combined. Strain through a fine sieve into a jug. Pour over bread and fruit. Set aside to soak 15 minutes.
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Place dish inside a deep baking pan and add enough boiling water to come halfway up the sides.
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Bake 25-30 minutes until custard sets. Set aside 5 minutes. Dust with sugar, serve with pouring custard.
Cook's tip
Custard is set when the point of a sharp knife comes out clean when inserted in centre.
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