Kids Can Make Raspberry Lemon Bread Pudding Recipes

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BREAD PUDDING WITH RASPBERRY JAM



Bread Pudding with Raspberry Jam image

When I'm looking for a slightly more elegant dessert than my usual chunky bread pudding, this individual version goes on the dessert menu immediately. Cutting the bread into rounds that fit neatly in your ramekins makes the dish much prettier; adding a layer of bittersweet orange marmalade means that each spoonful taps a warm vein of citrus flavor, a wonderful contrast to the creamy custard. This is a richer, more delicate, less "bready" bread pudding than most; feel free to leave out the marmalade or use another flavor of jam.

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 loaf brioche or challah
2 cups half-and-half
2 cups heavy cream
Pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup granulated sugar
1/2 cup raspberry jam
Chocolate chips, as needed (optional)
Confectioners' sugar, for dusting

Steps:

  • Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides. Cut any scraps into small cubes and reserve for another dish.
  • In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.
  • Fill each ramekin with 1 soaked bread round. Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Let soak in the refrigerator another 30 minutes.
  • Heat the oven to 350 degrees F.
  • Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly. Serve warm or chilled.

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

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.

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