When life gives you raisin bread, make raisin bread and butter pudding. A twist on the classic dessert we all grew up with, the rhubarb and raspberry add a nice tart touch.
Ingredients
Method
Preheat oven to moderate, 180°C. Lightly grease an eight-cup casserole dish.
Spread each slice of bread with butter. Cut each in half diagonally. Arrange in dish, overlapping.
In a small bowl, toss rhubarb with 1 tbsp sugar. Scatter rhubarb and raspberries over bread.
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.
Place dish inside a deep baking pan and add enough boiling water to come halfway up the sides.
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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