Marc Thuet's Individual Bread Puddings
Transform your favorite dessert into an elegant, single-serving delight with Marc Thuet's Individual Bread Puddings. Crafted with rich brioche or challah, this recipe combines a velvety custard made from heavy cream, whole milk, and a touch of pure vanilla extract, ensuring every bite is irresistibly creamy and flavorful. Perfectly portioned in ramekins, these bread puddings are baked in a water bath to achieve a luscious, pudding-like texture with a golden, slightly crisp top. Add your choice of raisins or chocolate chips for a personalized twist, and finish with a dusting of powdered sugar for an effortless touch of sweetness. Ready in under an hour, these indulgent mini puddings are ideal for dinner parties, special occasions, or comforting weeknight treats. Serve warm with whipped cream or vanilla ice cream for a dessert that feels like a cozy hug in every spoonful! Keywords: individual bread puddings, Marc Thuet, bread pudding recipe, single-serving dessert, easy holiday desserts, baked custard.
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Ingredients
- 200 grams day-old bread (such as brioche or challah)
- 250 milliliters heavy cream
- 250 milliliters whole milk
- 100 grams granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter (for greasing)
- 50 grams raisins or chocolate chips (optional)
- 1 tablespoon powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease four 6-ounce ramekins with the unsalted butter and set aside.
Step 2
Cut the day-old bread into 1-inch cubes and evenly divide them among the prepared ramekins.
Step 3
In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.
Step 4
In a separate bowl, whisk the eggs and vanilla extract together until smooth. Gradually whisk the warm cream mixture into the eggs, a little at a time, to avoid curdling. Mix until fully combined.
Step 5
Pour the custard mixture evenly over the bread cubes in the ramekins, ensuring all the bread is soaked. Gently press the bread down with the back of a spoon to help absorb the liquid.
Step 6
If using raisins or chocolate chips, sprinkle them evenly over the top of each ramekin at this stage.
Step 7
Place the ramekins in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath.
Step 8
Carefully transfer the roasting pan to the oven and bake for 30-35 minutes, or until the tops are golden and the custard is set. To check, insert a knife into the center of one pudding; it should come out clean.
Step 9
Remove the ramekins from the water bath and let them cool for a few minutes. Dust the tops with powdered sugar before serving.
Step 10
Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
| Serving size | (1038.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2495.0 |
| Total Fat 132.7g | 0% |
| Saturated Fat 74.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 945.4mg | 0% |
| Sodium 1401.5mg | 0% |
| Total Carbohydrate 261.1g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 174.2g | |
| Protein 48.9g | 0% |
| Vitamin D 236.4IU | 0% |
| Calcium 535.6mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1172.9mg | 0% |
Source of Calories