Ingredients for Marc Thuet's Individual Bread Puddings
- 2 tablespoons butter, softened
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 2 cups heavy cream (35% or more)
- 3 cups brioche bread, cut into 1/2-inch cubes
- 1/2 cup bittersweet chocolate chips
- 1/4 cup raisins
- 1/2 teaspoon ground cinnamon
- hot water
- ice cream
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How to Make Marc Thuet's Individual Bread Puddings
- Preheat oven to 250°F (120°C).
- Butter four 1/2-cup ramekins and place them in a deep roasting pan.
- In a bowl, whisk together the egg yolks and sugar until pale and thick.
- Set aside.
- Slit the vanilla bean lengthwise and scrape out the seeds.
- In a small saucepan, combine the vanilla seeds, bean pod, and heavy cream. Bring to a simmer over medium heat.
- Remove the vanilla bean pod.
- Temper the egg yolk mixture: Gradually whisk a few tablespoons of the hot cream into the egg yolks, then whisk in the remaining cream in a slow, steady stream.
- Strain the custard mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Divide the bread cubes evenly among the ramekins, filling each about halfway.
- Sprinkle each ramekin with 1/4 of the raisins, 1/2 of the chocolate chips, and 1/4 of the cinnamon.
- Top with the remaining bread cubes.
- Pour the custard mixture evenly over the bread, pressing gently to submerge.
- Let the ramekins stand for 5 minutes to allow the bread to absorb the custard.
- Sprinkle the remaining cinnamon evenly over the tops.
- Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (creating a water bath).
- Bake for 35-45 minutes, or until the custard is set and no longer seeps out when the tops are gently pressed.
- Remove the ramekins from the water bath and let cool for 10 minutes.
- Run a knife around the inside of each ramekin to loosen the pudding.
- Invert the puddings onto individual plates.
- Serve warm, with a scoop of ice cream if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
83g
Fat
79g
Carbs
29g
