Raisin Toast Bread and Butter Pudding is a delightful way to reimagine your breakfast favorites. Combining rich flavors and comforting textures, the dessert will surely please anyone with a sweet tooth. Let’s jump into how to make the scrumptious dish that celebrates the classic pairing of bread and custard.
When it comes to substitutions, feel free to swap the raisin bread for your favorite type of bread if you prefer a different flavor. For dairy-free options, using plant-based cream and custard can work wonders too. If you have nut allergies, make sure the chocolate is free from traces of nuts, and sourcing fresh raspberries is key for that burst of flavor; frozen ones can work but may alter the texture.
Pudding & Mousse
Raisin Toast Bread and Butter Pudding Recipe
Ingredients
- 8 thick slices raisin bread (I used 1cm thick cafe style)
- 250 ml full fat cream
- 2 cups vanilla custard
- 3 eggs
- 1 teaspoon vanilla essence
- 125 g fresh raspberries
- 100 g dark chocolate (roughly cut into small chunks)
- 4 tablespoons butter
Instructions
- Pre-heat the oven (fan-forced) to 160 degrees Celsius.
- In a large bowl, combine 2 cups vanilla custard, 250 ml full fat cream, 3 eggs, and 1 teaspoon vanilla essence, whisking until it transforms into a thick cream.
- Take each slice of raisin bread, generously spreading 4 tablespoons butter to the edges, and then cut each slice diagonally in half. Arrange the halves into overlapping triangles in a 20 x 30 cm baking dish, ensuring to fit them snugly.
- Scatter 125 g fresh raspberries and 100 g dark chocolate chunks evenly over the bread, tucking them between the slices for a delightful surprise.
- Gently pour the custard-egg-cream mixture over the bread, ensuring it fully covers the bread while allowing the tops of the triangles to peek out.
- Carefully place the dish into the pre-heated oven and bake for around 45 minutes, until it sets but still has a slight wobble.
- Once baked, allow it to cool to room temperature before serving.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: