Get ready to transform ordinary bread into a decadent dessert that will make your taste buds dance with joy! These Individual Raspberry Bread and Butter Puddings are not just a simple dessert - they're a magical culinary experience that combines the comforting warmth of traditional British pudding with the vibrant burst of fresh raspberries. Imagine creating restaurant-quality desserts right in your own kitchen, impressing family and friends with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 slices of bread
- 2 tablespoons butter
- 1 cup fresh raspberries
- 2 eggs
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your individual puddings will bake evenly.
- Gather all your ingredients: 4 slices of bread, 2 tablespoons of butter, 1 cup of fresh raspberries, 2 eggs, 1 cup of milk, 1/2 cup of sugar, and 1 teaspoon of vanilla extract.
- Start by greasing four individual ramekins or small baking dishes with a little bit of butter to prevent sticking.
- Take the bread slices and spread 1 tablespoon of butter evenly on one side of each slice. This will add richness and flavor to your pudding.
- Cut the buttered bread into quarters and arrange them in the prepared ramekins, buttered side up. Make sure to fill the ramekins evenly.
- Evenly distribute the fresh raspberries over the bread pieces in each ramekin. You can gently press them into the bread for better incorporation.
- In a mixing bowl, whisk together the eggs, milk, sugar, and vanilla extract until well combined. This mixture will be the custard that binds the pudding.
- Carefully pour the egg and milk mixture over the bread and raspberries in each ramekin. Ensure that the bread is fully soaked, but do not overfill the ramekins.
- Let the puddings sit for about 10 minutes. This allows the bread to absorb the custard mixture, resulting in a richer texture.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath helps to cook the puddings gently.
- Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the puddings are set and golden brown on top.
- Once cooked, remove the ramekins from the water bath and allow them to cool for a few minutes before serving.
- Serve the individual raspberry bread and butter puddings warm, optionally with a dusting of powdered sugar or a dollop of whipped cream for added indulgence.
Tips
- Choose fresh, soft bread for the best texture - day-old brioche or white bread works wonderfully.
- Make sure to butter the bread generously for a rich, golden-brown finish.
- Let the pudding rest for 10 minutes before baking to allow the bread to fully absorb the custard.
- Use a water bath (bain-marie) to ensure even, gentle cooking and prevent the custard from cracking.
- For extra indulgence, add a splash of rum or replace some milk with cream.
- Don't overfill the ramekins - leave a little space for the pudding to rise.
- Serve immediately for the best texture and warmth, ideally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
