Preparation / Directions:
Butter each slice of bread on both sides. Put milk in heavy sauce pan. Split
vanilla lengthwise, and add to milk. Heat milk over medium heat until nearly
boiling. Remove vanilla bean and scrape seeds into milk.
While milk is heating, put eggs, sugar and Framboise in a mixing bowl and
whisk until smooth. After scraping vanilla seeds into milk, slowly whisk hot
milk into egg mixture, creating a smooth custard. Put four
slices of bread in the bottom of an ungreased, 3" deep baking dish with cover.
Place 1/2 of the raspberries on top of the bread, and then pour in 1/3 of the
custard. Add a second layer of bread. Top this with the
rest of the raspberries, and another 1/3 of the custard. Add the last layer
of bread and top with the remainder of the custard.
Preheat the oven to 350 degrees F. Cover the custard dish and place in oven,
in another, larger dish, and add hot water to the outside dish until it
reaches half way up the sides of the inner dish. Bake for 45 minutes. Remove
the inner dish from the water, and return it to the oven for another 30
minutes. [NOTE: this is where it tends to get out-of-hand on me :-)]. Remove
cover [if it hasn't already been pushed off :-)] and bake for a final 15
minutes.
Allow to cool (room temperature, or a little warm), cut and serv
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