Transform the classic bread and pudding pudding with your fave fruit bread for a flavour-packed and wallet-friendly dessert.
Ingredients
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.
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