Ingredients
- To tastebutter, for spreading
- 1 jarfruity raspberry jam
- 10 sliceswhite bread, crusts removed
- 75 gStaffords Choc Chips
- 4 mediumfree-range eggs
- 1 1/2 tspStaffords Vanilla Extract with Seeds
- 2 Tbspicing sugar
- 450 mllow-fat milk
Made with Staffords
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Method
Generously spread butter and jam onto the bread and cut into triangles. Layer into a 2-litre ovenproof dish, scattering the Staffords Choc Chips between the slices.
Whisk together the eggs, vanilla extract, icing sugar and milk. Pour over the bread and leave to soak for 1 hour.
Heat the oven to 180°C and bake the pudding for 30 to 40 minutes, until golden and just set.
