Method

• 1.
  Preheat oven to 160°C. Grease a 2.25L-capacity ovenproof dish with butter and set aside.
• 2.
  Place the milk and cream in a medium saucepan over medium heat and bring to just below a simmer.
• 3.
  Place eggs, egg yolks and sugar in a large bowl and, using a whisk, gently stir to combine (try not to incorporate too much air as you stir). Pour over the hot milk mixture, whisking constantly, until combined. Stir through the limoncello, lemon zest and juice.
• 4.
  Butter both sides of the sourdough and place into the prepared dish, layering each slice so that they overlap. Scatter over the raspberries then pour over the limoncello custard mixture. Set aside for 15 minutes to soak.
• 5.
  Cover the dish with foil and bake for 40 minutes. Remove foil and cook for a further 20 minutes or until the custard is just set, but still a little wobbly. Stand for 15 minutes, then dust with icing sugar to serve.