Raspberry Ripple Bread & Butter Pudding


May 14, 2015

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

    1 hr 30 mins

  • Yields: 4-5


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


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.


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 .


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


2 Reviews

Sarah Vriesen

March 23, 2022

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

Shannon Doran

July 10, 2016

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

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.