Recipe Box, Aloha Raspberry Bread Pudding Ramekins with Vanilla Cream
This is an easy recipe with a big Wow factor
Raspberry white chocolate bread pudding with a vanilla cream sauce…
Sweet Hawaiian Roll bread cubes,
fresh raspberries, white chocolate in a luscious custard
served warm topped with a vanilla cream sauce
You might just fall in love!
I had a 2 partial bags of King’s Hawaiian Rolls
and decided they would be perfect for this bread pudding
I cubed them and filled the ramekins to determine the amount needed
Each cup held about 1 1/2 roll cubes, so I used 6 rolls,
approximately 5 cups cubes in all
Make the custard by mixing cream, eggs, sugar, butter and vanilla
Melt butter{not pictured above} in a large microwavable mixing bowl,
then stir in sugar, cream and vanilla, adding the eggs last so they don’t curdle in the hot butter
Add bread cubes, toss a few times to coat
Set aside for 30 minutes to absorb liquid
Spray ramekins with cooking spray and add bread cubes in the bottom half of ramekins
Top with 4-5 raspberries and a sprinkling of white chocolate
Repeat layers, ending with raspberries and chocolate on top
Bake at 350 degrees for about 20 minutes
Make the Vanilla Cream Sauce by melting butter
combining it with heavy cream, sugar and vanilla,
Boil, stirring constantly, for 3 minutes to thicken
Set sauce aside to cool a little before serving
Serve baked ramekins warm {you can reheat them in microwave for 30 seconds}
with a generous drizzle of warm or room temperature Vanilla Cream Sauce
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This recipe is adapted from Raspberry Bread Pudding Tastes Better From Scratch
Aloha Raspberry Bread Pudding Ramekins with Vanilla Cream
Equipment
- 4 ramekins, approximately 3 1/2 inches in diameter, 2 1/2 inches deep
Ingredients
Bread Pudding
- cooking spray
- 6 Kingās Hawaiian Rolls about 5 cups cubes or substitute with challah bread cubes, or croissant cubes
- fresh raspberries about 40
- 1/2 cup white chocolate chips
- 2 eggs
- 1 cup regular cream
- 1/4 cup sugar
- 1 Tablespoon butter
- 1 tsp vanilla
Glaze
- 1/2 cup heavy whipping cream
- 4 Tbsp unsalted butter
- 1/2 cup sugar
Instructions
Bread Pudding
- Melt butter in microwave oven in a large mixing bowl. Stir in vanilla, regular cream and sugar. Add eggs and beat/stir to mix. Add roll cubes to custard batter and stir to coat. Let bread sit for 30 minutes to absorb liquid.
- Spray ramekins with cooking spray. Divide half of roll cubes into dishes. Top with 5 raspberries and sprinkle with half of white chocolate chips. Top with remaining roll cubes, raspberries and white chocolate chips. At this point dishes can be refrigerated, covered, and baked later.
- Preheat oven to 350 degrees. Bake ramekins for 20 minutes or until set in the middle.
Glaze
- Melt butter over medium heat in saucepan. Add cream and sugar. Stir and bring to a boil. Let mixture boil for 3 minutes, stirring constantly. Remove from heat and set aside to cool a little.
- Pour warm sauce over cooked bread pudding. Store remaining sauce covered in the refrigerator.
Notes
Perfect for your Valentine!
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Comments
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Your bread pudding looks fantastic, thanks for sharing,
I might or might not have eaten some for breakfast yesterday š¤ !
Oh my word… this looks amazing! Thank you once again for being so creative!
It really is very good, and the portion is small, not too guilty š š
Sounds like a great way to use up some rolls Jenna! The raspberries look beautiful:@)
I love these sweet Hawaiian rolls š
Sounds delicious and it is so pretty. Happy Valentine’s Day!
thank you, the ramekins make this so easy to serve š
Jenna, I love bread pudding so this is a must try recipe. Thanks for sharing it with us.
It’s really easy and really good! Hope you’re feeling better š
This looks amazing! I’ve never had bread pudding before. I think it’s time I tried it. š
Bread pudding is crazy good, hope you enjoy!
Looks pretty easy and delicious, too! Great idea for leftover Hawaiian rolls!
Thanks Jeanie, the Hawaiian rolls are perfect for bread pudding!
Oh dear me…bread pudding and raspberries with a cream sauce??!! Be still my ā¤ļø! Happy Valentineās Day, Jenna!
Those French onion potato boats look awesome, too!
Thanks Kitty, the bread pudding is really good…and baking it in the small ramekins makes it feel a little less guilty, a perfect small portion!
I’ve read this several times and I don’t know if I’m just not seeing it or what, but, in the main recipe it says to stir in the vanilla with the sugar. Yet I don’t see any measurement of sugar listed in the main ingredients. Can you help me with this, please? How much of sugar do I add?
Also, you list “1 cup of regular cream” in the list of ingredients but you do not mention in the instructions what to do with said cup of regular cream. What am I missing? Help! :/
Thanks. š
Hi KC, you are so right, the recipe was missing those things, it is 1/4 cup sugar and the cream is mixed with the sugar, eggs and vanilla for the custard. I have fixed the recipe now. I am so sorry for the confusion and thank you so much for catching the error and letting me know!!!!
OMG, THANK YOU! You saved my bacon because I promised this for my hubby’s birthday! So you’re a godsend! What I dont understand is how all these ladies who say they already made this, can claim it turned out so good?! I mean, those former omissions would have resulted in disaster had it been made from the original version. Oh well, I guess some have better luck than others, but not me. In any event, THANK YOU!
You’re so welcome! I am so sorry for the errors!
Jenn a, you are so creative with food. Bread pudding is a favorite. My husband loves individual desserts. Thanks for sharing. Hope your Valentines was special.
thanks Linda, I loved the way these turned out!
I love this really good dessert recipe Jenna. Jim loves bread pudding so I know he’d love this! So pretty too in the red ramekins. Saw in a comment you made the awards dinner for VD. So happy you attended. I know you really enjoyed that special time…….
This bread pudding is a new favorite, the Hawaiian rolls provide such a soft sweet texture…so easy to make too, thanks Emily!
So smart to use your leftover King’s Hawaiian Rolls for bread pudding Jenna! Love the combo of raspberries and white chocolate chips. ā„
the Hawaiian rolls really made a great base for the pudding, I love their soft texture š
What a great little dessert, it looks delicious! Hope you are having a really good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
thanks Miz Helen!