Marc Thuets Individual Bread Puddings Recipes

INDIVIDUAL RASPBERRY BREAD PUDDINGS

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.

BREAD PUDDING FOR TWO

Steps:

• Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

MINI BOURBON BREAD PUDDINGS

Steps:

• Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
• Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
• In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
• In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
• Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
• Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.

INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 F.
• Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.
• In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
• Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.
• Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.
• Pour the bread pudding mixture into the prepared ramekins.
• Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.
• Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.
• Bake for 35 minutes, or until a knife inserted in center comes out clean.
• Gently loosen edge with a knife then unmold warm bread pudding onto plates.
• Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.
• In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth.
• Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.
• Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract.
• The sauce will thicken as it cools.

MARC THUET'S INDIVIDUAL BREAD PUDDINGS

Steps:

• Preheat oven to 250 degrees F. Butter four 1/2-cup ramekins and place into a deep roasting pan.
• In bowl, whisk together egg yolks and sugar. Set aside. Slit vanilla bean in half lengthwise and remove seeds. In a small saucepan, over medium heat, combine seeds, bean, and cream and bring to a boil. (If using vanilla extract, add to cream after it comes to a boil.) Remove bean. Add a bit of hot cream to egg mixture, whisking constantly. Whisk in remaining cream in a slow, steady stream. Strain misture through a fine-mesh sieve.
• Fill each ramekin half-way with bread. Sprinkle with raisins, chocolate chips, and half the cinnamon. Top with remaining brioche. Pour in cream mixture. Press tops lightly and let stand for 5 minutes or until bread has soaked up most of the cream mixture. Sprinkle with remaining cinnamon.
• Place roasting pan in the oven and pour in enough water to come up halfway up the sides of the ramekins. Bake for 35 to 45 minutes or until liquid no longer seeps out of rims when tops are pressed. Remove ramekins from water bath and let cool for 10 minutes.
• Run knife around inside of ramekins and invert onto individual plates. Serve with ice cream if desired.