Bread Pudding, bread that is soaked in rich creamy custard, is often tossed with sauteed apples, pumpkin or pears and is associated with holiday or wintertime. However during the warmer months these comforting treats should not be overlooked, and are delightful with fresh summer fruit.
Mini Raspberry Bread Puddings are an easy preparation because you can use day-old bread and a little fresh fruit. I like to use egg bread, or challah, but you can slice up any type of loaf you have on hand and they will turn out great.
Fresh raspberries are one of the most elegant berries to bake in bread pudding. The flavors are mild and lightly sweet and pair nicely with the rich custardy taste. I added a splash of Framboise to the mix to heighten the raspberry essence and add a little special something.
These Mini Raspberry Bread Puddings are perfect after a light meal or great on a sunny afternoon with a glass of wine. If you have any leftover, they wrap up nicely and store in the refrigerator for several days.
3 large Brioche buns or half a loaf
5 extra large eggs
1 cup heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
2 tablespoons + 8 teaspoons Framboise (raspberry liqueur)
1/2 pint fresh raspberries
1. Preheat the oven to 350 degrees. Slice the buns or bread into cubes and toast in the oven for 8 minutes. Remove and cool. In a large bowl, whisk together the eggs, cream, milk, sugar and 2 tablespoons Framboise. Add the toasted bread to the egg mixture, and toss to coat. Let the bread soak for 30 minutes.
2. Grease 8 ramekins and fill half way up the sides with the custard bread. Top with 4 fresh raspberries and 1 teaspoon of Framboise. Then, top with the remaining custard bread and sprinkle with 1/2 teaspoon sugar. Cover with foil and bake for 40 minutes, then remove the foil and bake another 5 minutes, until puffed and golden brown on top. Let cool to room temperature, Enjoy!