Bread & Butter Pudding with Fruit


Summer Bread Pudding:

6 slides of soft toast bread (I used Italian, frozen)
1-1.5 tbs butter (softened)

100 g of natural cane sugar
2 eggs
500 ml milk (could use non-diary as well)
Seeds from 1/2 vanilla bean
Handful of raisins
Fresh fruit (3-4 each of apricots and strawberries, cut into 6 pieces)

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