6 thick slices raisin bread
50g butter, softened
3 stalks rhubarb, 3cm lengths
¼ cup caster sugar
½ cup frozen raspberries
1½ cups milk
½ cup cream
1 tsp vanilla extract
Icing sugar, custard, to serve
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.