Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Individual Raspberry Bread Puddings
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 299
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 118 mg
- Sodium
- 135 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 299
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 118 mg
- Sodium
- 135 mg
Ingredients
Bread Pudding:
Sweet Cream:
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Directions
Special equipment:
eight 6-ounce ramekins- For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
- with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
- Cut the brioche loaf into cubes. Set aside.
- Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
- 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.
- Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
- 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.
- Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.
