Mini Bread-Pudding Brûlée Recipe
Photo: Lynn Andriani
Serves 4
4 (1-inch thick) slices of challah or brioche bread
2/3 cup melted vanilla ice cream
2 eggs
4 Tbsp. plus 8 tsp. sugar, divided
2 Tbsp. water
Nonstick spray
Special equipment: 3 1/2-inch round biscuit cutter
4 ramekins, each 3 1/2 inches in diameter
Crème brûlée torch
Using biscuit cutter, cut a circle out of each slice of bread. Discard scraps. Grease the ramekins with nonstick spray.
In a medium bowl, whisk melted ice cream, eggs, 4 Tbsp. sugar and water. Place a round of bread inside each ramekin, and pour custard over each, dividing it among the 4 ramekins. Let the puddings sit for 30 minutes.
Preheat oven to 350° F.
Bake the puddings for 25 to 35 minutes, until custard is set and lightly golden on top. Let cool.
Sprinkle 2 teaspoons of sugar over each ramekin and caramelize with the torch. Serve with a fork and knife.
Ingredients
Special equipment:
Directions
Using biscuit cutter, cut a circle out of each slice of bread. Discard scraps. Grease the ramekins with nonstick spray.
In a medium bowl, whisk melted ice cream, eggs, 4 Tbsp. sugar and water. Place a round of bread inside each ramekin, and pour custard over each, dividing it among the 4 ramekins. Let the puddings sit for 30 minutes.
Preheat oven to 350° F.
Bake the puddings for 25 to 35 minutes, until custard is set and lightly golden on top. Let cool.
Sprinkle 2 teaspoons of sugar over each ramekin and caramelize with the torch. Serve with a fork and knife.