Cooking Raspberry Bread Pudding
Milk - 600 ml (1 pint)
Double cream - 150 ml (¼ pint)
Cinnamon - 1 x 7.5 cm (3 inch) stick
White bread - 6 slices, crusts removed
Butter - 40g (1½ oz)
Eggs - 3, plus 2 yolks
Sugar - 75g (3 oz)
Vanilla essence - 1 tsp
Raspberries - 225g (8 oz)
Gently heat milk, cream and cinnamon stick together
until bubbles appear around the edge of the pan. Leave to stand.
Spread on side of the slices of bread with butter and place buttered
side up in a greased 1.1 litre (2 pint) dish.
eggs, yolks, sugar and vanilla essence together. Remove the cinnamon
from the milk and stir the milk into the egg mixture. Pour over
the bread. Place the dish in a large baking tin and fill the tin
with water 2.5 cm (1 inch) up the sides of the dish. Bake for
45-50 minutes at 190 ºC / 375 ºF / Gas 5 until set.
Serve with the raspberries.
To Scottish Cooking
Return To Scottish Recipes