White chocolate bread pudding

Methods and Directions

• The cream can be prepared hours before or even kept overnight.
• Bring cream nearly to a boil and place the tea bags in the cream.
• Set aside to cool.
• When cool squeeze the bags and throw them away.
• Use the cream immediately or store in a container until needed.
• Preheat oven to 160°C.
• Grease ovenproof dish with butter.
• Heat chocolate and cream over low heat, stirring until melted and smooth.
• In a separate bowl, whisk the eggs, sugar and vanilla until well combined.
• Spread bread with softened butter and place in casserole dish.
• Combine egg mixture and chocolate mixture and pour over bread.
• Add raspberries on top.
• Sprinkle with demerara (or raw) sugar.
• Let stand for ten minutes for the bread to soak up the custard.
• Place in the oven in a water bath halfway up the side of the casserole dish and bake for 50-60 minutes until golden brown and just set.
• Dust with icing sugar before serving warm.