Ingredients
Method
1.Make peanut butter sauce. Stir sugar and the water in a small saucepan over medium heat without boiling until sugar dissolves. Cook 10 minutes without stirring or until a golden caramel. Remove from heat. Taking care as the mixture will splutter, add cream. Return pan to heat, whisk until smooth. Whisk in peanut butter and peanuts. Cool.
2.Preheat oven to 180°C (160°C fan forced). Grease a 4-litre (16-cup) rectangle ovenproof dish.
3.Spread raspberry jam over half the bread slices, scatter with frozen raspberries, top with remaining bread to make a sandwich. Cut sandwich in half diagonally. Place sandwich halves upright in the dish, alternating between flat-side down and pointed-side down of each sandwich.
4.Combine milk, cream, sugar and extract in a medium saucepan, bring almost to the boil. Whisk eggs in a large bowl, whisking continuously, gradually add hot milk mixture to egg mixture. Gently pour milk mixture over the bread. Dot with butter, sprinkle with extra sugar.
5.Place ovenproof dish in a large roasting pan, add enough boiling water to come halfway up side of dish.
6.Bake pudding for 45 minutes or until just set. Remove pudding from roasting pan, stand 10 minutes. Serve pudding topped with fresh raspberries and drizzled with peanut butter sauce.
Peanut butter sauce can be made up to 3 days ahead. Leftover sauce can be used over ice-cream.
Note
