Ingredients
Melted unsalted butter, for greasing
75g unsalted butter, softened
12 thick slices white bread, crusts removed
1 cup frozen raspberries
Icing sugar mixture, to decorate
Double cream and raspberries (optional), to serve
CUSTARD
3 eggs, at room temperature
3 egg yolks, at room temperature
1 cup caster sugar
2½ cups milk
½ cup cooking cream
2 tsps finely grated lemon rind
1/3 cup lemon juice
1 tsp vanilla bean paste
Method
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Brush melted butter over base and side of a rectangular ovenproof dish (12-cup capacity).
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Spread softened butter onto one side of each bread slice. Cut in half. Arrange half the bread, buttered side up, in a single layer, slightly overlapping, over base of dish. Sprinkle over half the raspberries. Repeat with remaining bread and raspberries.
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To make custard, whisk eggs, egg yolks and sugar in a bowl. Add milk, cream, rind, juice and vanilla. Whisk to combine. Pour over bread in dish. Cover with foil. Stand for 1 hour to soak. Uncover.
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Place dish in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the dish.
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Cook in a moderately slow oven (160C) for 1 hour, or until custard is set and top is crisp and golden. Remove pan. Stand for 15 minutes.
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Serve warm pudding dusted with sifted icing sugar. Serve with double cream and raspberries (optional).
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This recipe originally appeared in New Idea's Comfort Food Classics, on sale July 10.
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New Idea
