Raspberry bread and butter pudding

1.Preheat oven to 180°C/160°C fan forced. Lightly grease a 2-litre (8-cup) ovenproof dish. Spread bread with butter and cut in half diagonally. Arrange half the bread in prepared dish. overlapping slightly; sprinkle with half the raspberries.

2.Whisk eggs, milk, sugar and vanilla together in a large jug. Slowly pour half the egg mixture over bread in dish. Arrange remaining bread on top, then pour remaining egg mixture over bread to cover completely. Sprinkle with remaining raspberries.

3.Stand dish in a large roasting pan; pour boiling water into roasting pan to reach halfway up side of ovenproof dish. Bake for 1 hour or until just set and lightly golden on top. Stand for 10 minutes. Serve dusted with icing sugar.