Individual Raspberry Bread Puddings

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 8 servings
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Bread Pudding:

1 tablespoon unsalted butter, at room temperature

1/4 cup granulated sugar

1 loaf brioche or challah bread

3 medium eggs plus 2 egg yolks

3/4 cup light brown sugar

1 cup heavy cream

1 cup half-and-half

1 teaspoon vanilla extract

8 ounces fresh or frozen raspberries

Sweet Cream:

2 cups heavy cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract


Special equipment:
eight 6-ounce ramekins
  1. For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
  2. with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
  3. Cut the brioche loaf into cubes. Set aside.
  4. Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
  5. Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
  6. Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
  7. Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
  8. Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream. 
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