4/06/2008
Brioche Bread Pudding Cupcake
Custard:
2 eggs
1/2 cup superfine sugar
1 t vanilla extract
2 cups heavy cream
Cupcakes:
12 thin slices brioche
(crusts removed)
4 T sweet butter
3/4 cup fresh raspberries
>how to make<
*To make the custard, cream the eggs, sugar, and vanilla in a small bowl.
*Add the cream, stir well, and put aside, Preheat the oven to 350 degrees.
*Grease 12 small molds with a little melted butter.
*Butter both sides to the bread and cut each slice into 12 small triangles.
*Push 3 triangles of bread into each mold, covering the bottom.
*Add a layer of raspberries.
*Pour a layer of custard over the raspberries.
*Repeat the process until there are four layers of each in each mold.
*Place the molds in a roasting pan.
*Pour boiling water into the pan until it reaches half way up the molds.
*Bake until golden and firm, about 25 minutes.
*If the puddings begin to color too much, cover the pan with aluminum foil.
*Turn the puddings our of the cups and serve warm.
*Store covered int the refrigerator for up to 2 days.
**makes 1 dozen
This recipe comes from "500 Cupcakes" by Fergal Connolly
Custard:
2 eggs
1/2 cup superfine sugar
1 t vanilla extract
2 cups heavy cream
Cupcakes:
12 thin slices brioche
(crusts removed)
4 T sweet butter
3/4 cup fresh raspberries
>how to make<
*To make the custard, cream the eggs, sugar, and vanilla in a small bowl.
*Add the cream, stir well, and put aside, Preheat the oven to 350 degrees.
*Grease 12 small molds with a little melted butter.
*Butter both sides to the bread and cut each slice into 12 small triangles.
*Push 3 triangles of bread into each mold, covering the bottom.
*Add a layer of raspberries.
*Pour a layer of custard over the raspberries.
*Repeat the process until there are four layers of each in each mold.
*Place the molds in a roasting pan.
*Pour boiling water into the pan until it reaches half way up the molds.
*Bake until golden and firm, about 25 minutes.
*If the puddings begin to color too much, cover the pan with aluminum foil.
*Turn the puddings our of the cups and serve warm.
*Store covered int the refrigerator for up to 2 days.
**makes 1 dozen
This recipe comes from "500 Cupcakes" by Fergal Connolly
Labels: bread pudding, brioche, cupcake, custard, raspberry
