Raspberry-Lemon Bread Pudding

This easy-to-make bread pudding can be baked in a coffee cup and enjoyed for brunch. For little and big kids: Let them measure the ingredients. For big kids: Let them whisk together the eggs and sugar.

This recipe contains bread (sourdough), butter (unsalted), sugar, eggs, lemons, vanilla extract, salt, half & half, raspberries

6 Servings

Prep time: 1 hr

Cook time: 1 hr

Ingredients:

• 4 cup(s) 1/2-inch crustless cubes of sourdough bread
• 4 tbsp. unsalted butter
• 1/2 cup(s) plus 1 tablespoon sugar
• 4 large eggs
• 2 tsp. lightly packed finely grated lemon zest (from about 2 large lemons)
• 1/2 tsp. pure vanilla extract
• fine salt
• 1 1/2 cup(s) half-and-half
• 1 1/2 cup(s) raspberries

Instructions:

• 1. Special equipment: Six 8-ounce ramekins or ovenproof coffee mugs 1 large roasting pan
• 2. Position an oven rack in the center of the oven, and preheat to 375 degrees F.
• 3. Spread the bread on a baking sheet, and bake until crispy and dried out, about 10 minutes. Let cool completely.
• 4. Meanwhile, melt the butter in a small skillet over medium heat, and cook until it starts to bubble and foam, about 5 minutes.
• 5. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes.
• 6. Transfer the browned butter to a small bowl, scraping the brown bits from the bottom of the skillet, and let cool slightly.
• 7. Whisk together 1/2 cup of the sugar, the eggs, lemon zest, vanilla and salt in a large bowl until the mixture is pale and thick.
• 8. Whisk in the half-and-half and 3 tablespoons of the browned butter until combined.
• 9. Stir in the bread and raspberries, and let the mixture sit for 30 minutes, stirring occasionally.
• 10. Brush the inside of six 8-ounce ramekins with the remaining browned butter, and coat with the remaining 1 tablespoon sugar, tapping out any excess.
• 11. Divide the bread pudding mixture evenly among the ramekins.
• 12. Set the ramekins in a large roasting pan, and carefully fill the pan with 1/2 inch of hot water.
• 13. Bake until the custard is just set and the tops are lightly golden brown in spots, about 45 minutes, rotating the pan once halfway through.
• 14. Let cool for 10 minutes before serving.