2 ounces sultanas or golden raisins
2 ounces raisins
4 Tablespoons strong tea
1 Tablespoon brandy extract or flavoring
14 slices whole grain bread
3 ounces unsalted margarine, softened
4 large eggs
2 large egg yolks
2 ounces powdered sugar
2 teaspoons vanilla extract
2 1/2 cups non-fat milk
Pinch of ground nutmeg
2 Tablespoons granulated sugar
4 1/2 ounces fresh raspberries
1 teaspoon powdered sugar
2 limes juiced
Place the raisins and sultanas in a small non-metallic bowl and pour over the tea and the brandy extract.
Cover with plastic wrap and let soak for at least 2 hours (overnight is best).
Drain off any excess juices and reserve.
Spread the bread with the margarine.
Remove the crusts and cut each slice into 4 triangles.
Grease a 2 to 2 1/2 quart shallow oven proof dish with a little of the remaining margarine and arrange a layer of the bread triangles in the bottom of the dish, margarine-side up.
Scatter one half of the soaked dried fruits and place another layer of the bread triangles on top, margarine side up (you should have used about two-thirds of them at this stage).
Set the remainder aside.
Scatter on the remaining soaked dried fruits and press down gently into the dish with a spatula.
Whisk together the eggs, egg yolks and the powdered sugar in a large pitcher.
Add the vanilla extract and milk, whisking to combine.
Pour two-thirds of this custard over the layered bread triangles and let stand for 45 minutes to 1 hour until the bread has soaked up all of the custard.
Preheat oven to 350ºF/180ºC.
Pour the remaining custard mixture over the soaked bread and margarine triangles.
Arrange the rest of the bread triangles on top, margarine-side up.
Press the slices down firmly with a spatula so that the custard comes half-way up the bread triangles.
Sprinkle over the nutmeg and granulated sugar.
Place the dish into a roasting pan and pour warm water into the pan so that it comes three-quarters of the way up the dish.
Bake for 35 to 40 minutes or until the custard has just set and the top is golden brown.
To Make the Sauce:
Place all the ingredients in a blender or food processor and process until smooth.
Press through a fine sieve to remove the seeds.
Refrigerate until ready to serve.
Drizzle raspberry sauce over the pudding and serve.