Raspberry Ripple Bread & Butter Pudding

Submitted by Robyn Clark

Raspberry Ripple Bread & Butter Pudding

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Serving: 4
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes


  • 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


  • Butter 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.
  • Warm 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 .
  • This 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.

2 thoughts on “Raspberry Ripple Bread & Butter Pudding”

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

  2. This is by far the best bread and butter pudding ever, served ours with custard. I would eat this everyday if I could

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