Raspberry Bread Pudding

Ingredients:

• 4 slices white bread, remove crusts, cut in small cubes
• 1 cup skim milk
• 2 eggs
• 2 teaspoons caster sugar
• 1/4 teaspoon vanilla essence,
• dash nutmeg.
• 4 tablespoons raspberries
• 1/2 cup breadcrumbs combined with 1 teaspoon cinnamon
• serves 4

Directions:

1. Wipe four small ramekins or custard cups with a very thin smear of butter.
2. Place bread cubes equally into cups.
3. In a small bowl combine milk, eggs, sugar, nutmeg, and vanilla. Beat well. Pour over bread, making sure bread is well covered.
4. Place cups in a baking dish and pour in enough boiling water to come half way up sides of dishes.
5. Bake in moderate oven for 30 minutes (or until a knife blade comes out clean)
6. Remove cups from water and spoon raspberries over custard. Increase oven temperature to 200C.
7. Sprinkle breadcrumbs and cinnamon mixture over custard.
8. Return cups to oven and bake until topping is lightly browned.