Bread pudding with raspberries
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Easy brunch recipes with raspberries and how to make bread pudding
03 February, 2013
ingredients
Eggs
2 each
Cream
400 ml, 30% fat
Sugar
2 tbsp
Butter
2 tbsp
Bread
6 slices, no crust
Raspberries
250 g
Preparation
Heat the oven to 180C|350F| gas mark 4. Butter 4 extra large cappuccino cups (or 4 ramekins).
Beat the eggs with the cream and sugar.
Butter the bread slices and cut into small pieces. Arrange half the bread, buttered side up in the cups. Scatter over half the raspberries.
Top with the remaining bread and raspberries. Pour over the egg mixture and leave to stand for 10 minutes for the bread to soak up some of the mixture.
Bake for about 20-25 minutes until puffy and golden. Serve warm.
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