Thanksgiving Raspberry and Lemon Bread Pudding

Ingredients:

1 cup heavy cream
1 cup whole milk
1 cup fresh raspberries
7 oz white chocolate, broken into pieces
6-7 thin slices white bread, crusts removed
5 tablespoons butter, softened
3 tablespoons raspberry jelly, strained
3 eggs
1 lemon zest, removed in strips with potato peeler

Preparing:

Preheat oven to 190ºC (375ºF).

Spread the bread slices with butter.
Place a layer in a greased ovenproof dish and sprinkle over the raspberries.
Cut remaining bread into triangles and arrange on top.

Mix heavy cream, milk and lemon zest in a saucepan and bring to a boil.
Pour mixture over the chocolate in a heatproof bowl and let stand briefly.
Whisk until smooth and let cool for 15 minutes.

Whisk eggs in another bowl, pour chocolate mixture over and whisk together carefully.
Pass through a strainer and discard the lemon zest.
Pour custard over bread and let soak for 5 minutes.

Place dish in a roasting pan and pour in hot water to come halfway up sides of dish.
Bake for 40 minutes, remove from heat.
Brush top with raspberry jelly and serve.