COMBINE the raisins and rum and microwave on high for 1 minute. Brush the bread on both sides with the butter and then cut each slice into 4 triangles
ARRANGE bread triangles in a greased 1.5 litre capacity baking dish
BEAT the PHILLY and sugar using an electric mixer until smooth. Beat in the milk, eggs and vanilla. Scatter raisins over the bread then pour over PHILLY mixture. Let stand for 10 minutes
SPRINKLE the pudding with brown sugar and then bake in a moderate oven 180°C for 35-40 minutes or until set. Dust with icing sugar
SERVE warm or at room temperature with cream or ice cream
Tips & Hints:
SERVES: 6-8
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