- soft butter for spreading (he used Lurpak)
- 12 slices bread, crusts removed200g frozen raspberries
- 2 eggs, lightly beaten
- 1 cup milk
- 1 cup (single or pouring) cream
- 2/3 cup icing sugar
- 1 teaspoon vanilla extract
Preheat the oven to 160 degrees Celsius.
Butter half the bread and sandwich together with the remaining slices.
Cut the sandwiches in half. Divide the sandwiches between 4 x 1 cup capacity greased ramekins, placing the raspberries between the layers of sandwiches.
To make the custard, combine the eggs, milk, cream, sugar and vanilla and whisk to combine.
Pour over the bread and allow to stand for 5 minutes.
Place the ramekins in a baking dish and fill enough hot water to come halfway up the sides of the ramekins. Bake for 35 minutes or until just set. Makes 4.