Receta Raspberry Bread Pudding
by Global Cookbook

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	Raciónes: 12

Ingredientes

1 loaf French bread, cut into 12 slices, on the diagonal, approx 3/4" thick and allowed to dry
Unsalted butter
1 quart Lowfat milk
1 x (1-inch) piece vanilla bean

Butter each slice of bread on both sides. Put lowfat milk in heavy sauce pan.
Split vanilla lengthwise, and add in to lowfat milk. Heat lowfat milk over medium heat till nearly boiling. Remove vanilla bean and scrape seeds into lowfat milk. While lowfat milk is heating, put Large eggs, sugar and Framboise in a mixing bowl and whisk till smooth. After scraping vanilla seeds into lowfat milk, slowly whisk warm lowfat milk into egg mix, creating a smooth custard. Put four slices of bread in the bottom of an ungreased, 3" deep baking dish with cover. Place 1/2 of the raspberries on top of the bread, and then pour in 1/3 of the custard. Add in a second layer of bread. Top this with the rest of the raspberries, and another 1/3 of the custard. Add in the last layer of bread and top with the remainder of the custard.
Preheat the oven to 350 degrees F. Cover the custard dish and place in oven, in another, larger dish, and add in warm water to the outside dish till it reaches half way up the sides of the inner dish. Bake for 45 min.
Remove the inner dish from the water, and return it to the oven for another 30 min. [NOTE: this is where it tends to get out-of-hand on me -)]. Remove cover [if it hasn't already been pushed off -)] and bake for a final 15 min.
Allow to cold (room temperature, or possibly a little hot), cut and serve!