Tour Scotland
 Home Page


Click Here for: Scottish Cooking or Recipes
Shopping from USA or Shopping from UK
Small Group Tours Of Scotland

 

Scottish Cooking Raspberry Bread Pudding

Serves 4-6

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)

METHOD

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.

Beat 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.

Return To Scottish Cooking

Return To Scottish Recipes