raspberry and white chocolate bread and butter pudding

A sophisticated version of a homely favourite. Can be made as one pudding in a larger dish, but it is more special made in individual ramekins. Great after a family meal or dinner party. One of my personal favourites.

1 loaf white unsliced day-old bread
About 2 tablespoons softened butter
About 1 cup raspberry jam
1/2 cup white chocolate drops
2 eggs
1 tablespoon sugar
1 cup milk
1 cup cream
1 teaspoon vanilla extract

Cut bread into slices about 1.5cm thick and remove crusts. Butter one side of each slice. Place 1 slice, butter side down in the base of 6 ramekins, cutting it to fit. Spread over 1 heaped teaspoon of jam and sprinkle with chocolate drops. Repeat layers.

Cut remaining bread into cubes and place on top. Beat eggs and sugar together then add milk, cream and vanilla. Pour mixture over puddings and leave to settle for 30 minutes.

Preheat oven to 170C. Place puddings in a large roasting pan and add boiling water to come half way up sides of the ramekins. Bake until puddings are golden and set, 30-40 minutes. Leave in water bath until cool, or serve hot. Dust with icing sugar and add a dollop of jam and cream.

Enjoy!