Heat oven to 180C, Gas 4, 350F. Grease your pan if you are not using a Silicone Bundt Pan.

Butter on one side of every slice and then cut in triangle quarters like the photo.

Place a layer of the slices of bread in your pan, BUTTER SIDE DOWN making sure the bottom of the pan is covered, and add a few raspberries in between the slices. With the 2 Tablespoons of sugar, sprinkle some on each layer of your bread as you build it up in the pan. If you have any sugar left over, just throw it over the top of the bread at the end of building the bread slices.

Repeat the layers with bread and raspberries and end with the final layer of bread. Push it all down a little.

If you have any juice from the defrosted raspberries just pour it over the bread.

Gently heat the milk, 4 Tablespoons of sugar & vanilla extract. Once it starts to bubble, remove from heat and let it rest whilst you do step 7.

Use an electric whisk and beat eggs,until fluffy and pale in colour. You need lots of air and bubbles! Then slowly add the warmed milk to the eggs, whisking as you go.

Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.

Pour the mixture all over the bread, making sure it is evenly distributed. If necessary, use a spoon or spatula and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.

Carefully place in the oven for 35 -40 minutes.

If you are using a silicone pan, place it on a tray for stability before pouring the liquid, and it is easier to place in the oven on the tray