Recipe Box, Aloha Raspberry Bread Pudding Ramekins with Vanilla Cream

the Painted Apron

4 years ago

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

❤️

This recipe is adapted from Raspberry Bread Pudding Tastes Better From Scratch

Aloha Raspberry Bread Pudding Ramekins with Vanilla Cream

Course Dessert

Cuisine American

Keyword beachy dessert, bread pudding, individual bread puddings, King’s Hawaiian Rolls, raspberry bread pudding, Valentine’s Day, white chocolate raspberry bread pudding

Prep Time 5

Cook Time 20

Resting Time 30

Servings 4

Equipment

4 ramekins, approximately 3 1/2 inches in diameter, 2 1/2 inches deep

Ingredients

Bread Pudding

cooking spray
6 King’s 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.