This bread butter pudding I baked last year but only now I remember to post it here. Actually, it is easy to bake and the ingredients can be substitute with raisins, banana, pineapple etc or any others to your likings. I will do this whenever I have extra or almost expired bread in my kitchen.

Bread butter raspberries pudding

White stale bread

Raspberries jam (or any type of jam available)

Butter

1 liter fresh milk (I used full cream milk)

3 tbsp condensed milk

Sugar (I used brown sugar. As sweet as you wish)

Pinch of salt

2 eggs 

1/2 tsp vanilla essence

Water (for double boil)

Spread butter on each side of the breads and raspberries jam only on one side. Cut them into triangles. Grease the the baking dish. Arrange the breads on the bottom and sprinkle little sugar then repeat the same on each layers until finish all the breads. 

In a pot, warm the mixture of fresh milk, condensed milk, vanilla essence and salt. Off the heat and let it aside while beating the eggs with fork. Stir well the beaten eggs with the warm milk. Pour in the mixtures over the bread layers slowly and let the bread soak for 1 hour.

Heat the oven to 180' C. Sprinkle little brown sugar on top layer before baking. Then place in the oven for about 30 minutes (or until it turned brown as shown in pic above). For this time, I steam baking the bread so it turned out moist inside.  See recipe tips here Stem Bake. Otherwise, just bake it like you do with cakes.

Serve warm with vanilla ice cream or vanilla sauce (recipe below). sooo yummy!

Vanilla sauce 

1 cup milk

3 egg yolks

1/2 tsp of vanilla essence

4 tbsp of sugar

1 tbsp cornflour

Combine milk and vanilla essence in saucepan. Warm gently but do not let the mixture boil. In a bowl, beat the egg yolks and sugar until creamy. Add the cornstarch. 

Stir in the warm milk. Strain the mixture and back to heat stirring constantly until it thickens and coats the back of the spoon.