Raspberry bread and butter pudding | Women's Weekly Food
This simple, indulgent dessert with a raspberry twist is a great way to use up leftover bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 3 cups (750ml) milk
- 300 millilitres thickened cream
- 1/2 cup (110g) caster sugar
- 2 teaspoons vanilla extract
- 20 grams butter, softened
- 10 slices white bread, crusts removed
- 1 cup (150g) frozen raspberries, plus extra, thawed, to serve
- 5 eggs, lightly beaten
- 1/3 cup (25g) flaked almonds
- pure icing sugar, to dust
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