This is something I made up so that I could use some leftover frozen custard I wanted to get rid of. Luckily I was inspired and it worked really well and the family loved it. I actually had banana custard in my recipe but have listed vanilla custard as it is easier to find though you could add banana essence to vanilla custard and a little yellow colouring if you like.Feel free to tinker with the recipe so that it suits the contents of your fridge.

Ingredients

8 serv.

thick slices raisin bread (I used 1cm thick cafe style)8
full fat cream↗250 ml
vanilla custard2 cups
eggs↗3
vanilla essence↗1 teaspoon
fresh raspberries↗125 g
dark chocolate (roughly cut into small chunks)↗100 g
butter↗4 tablespoons

Step-by-step instructions

1
Pre-heat oven (fan-forced) to 160 degrees Celsius.
2
In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
3
Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
4
Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
5
Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
6
Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.

Source: food.com

Original recipe ↗

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