Bread and Butter Pudding with Peaches and Raspberries

Method

Step 1

Preheat the oven to 150 degrees Celsius. As the oven warms up, pour the custard into a pot and warm on the stove or in the microwave.

Step 2

Using the Meadow Lea Original, spread a thick layer on a gastronome tray, then lightly sprinkle sugar over-the-top.

Step 3

Then, spread the Meadow Lea Original across each piece of Helga’s Traditional White bread. Cut the slices in half, then arrange them in the baking tray. When arranging them, strategically overlay them to ensure every corner is covered.

Step 4

Disperse the peaches between the layers of bread, then pour the warm custard over-the-top and allow to soak for 20 minutes.

Step 5

Place in the oven for 30 minutes or until the custard has set and the bread becomes golden brown

Step 6

For serving, scatter the raspberries over the bread and scoop a portion into a serving bowl.