INDIVIDUAL RASPBERRY BREAD PUDDINGS

Individual Raspberry Bread Puddings image

Provided by Stuart O'Keeffe

Categories dessert

Time 45m

Yield 8 servings

Number Of Ingredients 12

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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
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Steps:

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.