step by step guide to make speedy White chocolate & raspberry bread & butter puddings

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate & raspberry bread & butter puddings. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate & raspberry bread & butter puddings is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate & raspberry bread & butter puddings is something that I’ve loved my entire life.

Table of Contents


  • Butter, at room temperature, to grease
  • 12 slices day-old white bread, crusts removed
  • Butter, at room temperature, extra, to spread
  • 185g (1 1/2 cups) frozen raspberries
  • 150g white chocolate, finely chopped
  • 375ml (1 1/2 cups) milk
  • 4 eggs
  • 2 tablespoons caster sugar
  • 2 teaspoons finely grated orange rind
  • Icing sugar, to dust


  • Step 1
    Preheat oven to 180�C. Brush eight 125ml (1/2-cup) capacity ovenproof dishes with butter to lightly grease. Spread each piece of bread with extra butter. Cut each piece into 4 triangles.
  • Step 2
    Place 2 bread triangles in the base of each prepared dish. Arrange 3 bread triangles around the sides, pointed sides up. Divide the raspberries and chocolate among the dishes. Top with the remaining bread triangles.
  • Step 3
    Use a balloon whisk or fork to whisk together the milk, eggs, caster sugar and orange rind in a large jug. Pour a little of the milk mixture into each dish. Set aside for 2 minutes to soak. Divide the remaining milk mixture among the dishes.
  • Step 4
    Place on a baking tray. Bake in oven for 25 minutes or until the custard just sets and the bread is golden on top. Set aside for 10 minutes to cool slightly. Dust with icing sugar and serve immediately.

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