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 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.
Notes
Vanilla Cream 4 Tablespoons unsalted butter 1/2 cup sugar