Raspberry Ripple Bread & Butter Pudding

  

May 14, 2015

Raspberry Ripple Bread & Butter Pudding 0 0 5 0
  • Cook: 1 hr 30 mins
  • 1 hr 30 mins

    1 hr 30 mins

  • Yields: 4-5

Ingredients

5-10 slices of bread ( leave the crusts on , I used 5 slices .)

2 Tablespoons sugar

1 cup of fresh or frozen raspberries

2 eggs

1 1/2 cups milk

4 Tablespoons sugar

1 teaspoon vanilla

Directions

1Butter bread on one side and cut into triangles. Line the bottom of your cooker butter side down. Layer some raspberries and sprinkle with a bit of sugar. Continue until all layers are done.

2

3Warm the milk with the sugar ( 6 tablespoons) and vanilla. Add to the eggs whisking until all combined and lots of air bubbles. Pour over the bread and raspberry layers. Cook on high 1-2 hours , tea towel under the lid. Serve with cream or IceCream ,dust with icing sugar .

4

5This was made in my baby 1.5 cooker, if you want to make it bigger then use 8-10 slices of bread , 3 eggs and 2 cups of milk.

Submitted by Robyn Clark

00:00

1 Review

Shannon Doran

July 10, 2016

Oh my!! That sounds so delicious! And NO sultanas! Can’t stand them ?
definitely will try this ?

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