Raspberry Bread And Butter Pudding

• 5 Tbsp. butter, softened
• 12 slices day old bread, crusts trimmed (white)
• 2 c. fresh raspberries, divided
• 4 large eggs
• 1/2 c. sugar
• 3 c. milk
• boiling water
• confectioners sugar

1. Spread butter on bread.
2. Fit 6 slices, buttered side down, in an 11 x 7-inch glass baking dish.
3. Sprinkle 1 cup berries on top. Layer with remaining bread, buttered side down, and berries. Whisk eggs with sugar, then milk in bowl.
4. Pour over bread, pressing gently.
5. Let stand 30 minutes.
6. Preheat oven to 350u0b0. Place baking dish in larger pan in oven.
7. Pour boiling water in larger pan to come to within 1-inch up sides of dish.
8. Bake 50 minutes or until center is set.
9. Cool on wire rack.
10. Sprinkle with confectioners sugar.
11. Makes 6 servings.

butter, bread, fresh raspberries, eggs, sugar, milk, boiling water, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053023 (may not work)