METHOD

1. Brush melted butter over base and side of a rectangular ovenproof dish (12 cup capacity)
2. Spread softened butter onto one side of each bread slice. Cut in half diagonally. Arrange half the bread butter side up, in a single layer, slightly overlapping, over base of dish. Sprinkle over half the berries. Repeat with remaining bread and berries.
3. To make the custard, whisk eggs, egg yolk, and Natvia in a large bowl. Add milk, cream, rind, and vanilla. Whisk to combine. Pour over bread in dish. Cover with foil. Stand for 1 hour to soak. Uncover.
4. Place dish in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the dish.
5. Cook in a moderately slow oven (160C) for about 1 hour, or until custard is set and top is crisp and golden. Remove pan. Stand for 15 minutes.
6. Serve warm pudding with cream.

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