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SouthernLady_MarApr18

Raspberry-and-Vanilla Bread Pudding Brûleé

Makes 6 servings
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Ingredients Method

Ingredients
  

  • 4 cups heavy whipping cream
  • 1 cup plus 3 tablespoons sugar divided
  • 1 6-inch vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 3-inch cinnamon stick
  • 10 egg yolks
  • ¼ teaspoon kosher salt
  • 4 cups cubed French bread
  • 1 cup fresh raspberries
  • Garnish: fresh mint sprigs

Method
 

  1. In a medium saucepan, stir together cream, ½ cup sugar, vanilla bean and reserved seeds, and cinnamon over medium-low heat. Bring to a simmer. Remove from heat; let stand for 20 minutes. Discard vanilla bean and cinnamon stick.
  2. Preheat oven to 350°. Spray 6 (10-ounce) ramekins with cooking spray.
  3. In a large bowl, whisk together ½ cup sugar, yolks, and salt until thick and pale. Slowly whisk in ½ cup warm cream mixture, stirring constantly. Add egg mixture to remaining cream mixture, stirring constantly until smooth.
  4. Divide bread and raspberries among prepared ramekins. Pour cream mixture over bread mixture. Let stand for 10 minutes, pressing down on bread to absorb liquid.
  5. Place ramekins in a baking pan. Pour hot water into baking pan to come halfway up sides of ramekins. Cover loosely with foil.
  6. Bake for 45 minutes. Uncover and bake until almost set, about 10 minutes more. Carefully remove ramekins from hot water. Refrigerate for 2 hours.
  7. Sprinkle with remaining 3 tablespoons sugar. Using a handheld kitchen torch, caramelize sugar. Garnish with mint, if desired.