Raspberry & White Chocolate Bread and Butter Cob

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Cut 2cm off the top of cob. Leaving a 5mm border, remove soft bread from centre of cob. Place cob on a tray and bake for 5 minutes or until centre is beginning to toast.

Meanwhile, roughly cut soft bread and cob lid into pieces. Arrange half of the cut bread on remaining prepared baking tray. Drizzle with half of the butter and sprinkle with half of the cinnamon sugar. Toss to combine.

Whisk cream, milk, eggs, sugar and vanilla in a large jug or bowl until combined. Add remaining bread to bowl and fold to just coat. Spoon half of the eggy bread mixture into cob and top with one-third of the raspberries. Spoon over remaining eggy bread mixture and top with half of the remaining raspberries. Brush top edge of cob with remaining butter and sprinkle with remaining cinnamon sugar. Bake for 1 hour (covering with foil if over-browning) or until centre of cob is just firm to touch, adding tray of chopped bread to oven for the last 20 minutes of cooking.

Remove both trays from oven and transfer cob and toasted bread to a serving board. Stand for 10 minutes. Top cob with chocolate curls and remaining raspberries. Dust with icing sugar. Cut cob into wedges. Serve with toasted bread.