Raspberry Bread Pudding #2

Butter each slice of bread on both sides. Put milk in heavy sauce pan.
Split vanilla lengthwise, and add to milk. Heat milk over medium heat until
nearly boiling. Remove vanilla bean and scrape seeds into milk. While milk
is heating, put eggs, sugar and Framboise in a mixing bowl and whisk until
smooth. After scraping vanilla seeds into milk, slowly whisk hot milk into
egg mixture, creating a smooth custard. Put four slices of bread in the
bottom of an ungreased, 3″ deep baking dish with cover. Place 1/2 of the
raspberries on top of the bread, and then pour in 1/3 of the custard. Add a
second layer of bread. Top this with the rest of the raspberries, and
another 1/3 of the custard. Add the last layer of bread and top with the
remainder of the custard.

Preheat the oven to 350 degrees F. Cover the custard dish and place in
oven, in another, larger dish, and add hot water to the outside dish until
it reaches half way up the sides of the inner dish. Bake for 45 minutes.
Remove the inner dish from the water, and return it to the oven for another
30 minutes. [NOTE: this is where it tends to get out-of-hand on me
:-)]. Remove cover [if it hasn’t already been pushed off
:-)] and bake for a final 15 minutes.

Allow to cool (room temperature, or a little warm), cut and serve!

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES