Bread Pudding with Strawberry-Raspberry Preserves and White Chocolate Sauce - unsalted butter

Method

• Butter 8 (4-ounce) ramekins using 1/2 teaspoon butter each.
• Place a layer of bread cubes in the bottom of each ramekin, pressing so that they fit snugly.
• Spoon a generous tablespoon of preserves on top of the bread cubes in each ramekin, dividing the preserves evenly.
• Divide the remaining bread cubes evenly among the ramekins.
• Set aside.
• In a mixing bowl combine the eggs and sugar and whisk until smooth.
• Add the heavy cream, milk, and almond extract and whisk to combine.
• Divide the egg-cream mixture evenly among the ramekins.
• You may need to let them sit for a few minutes before being able to add more of the cream mixture.
• Let filled ramekins sit at room temperature for 15 to 20 minutes.
• Preheat the oven to 350 degrees F while the ramekins are sitting.
• Transfer the ramekins to a 9 by 13-inch baking dish or other baking dish large enough to hold all 8 ramekins.
• Add enough hot water to come half way up the sides of the ramekins.
• Lightly butter a sheet of parchment paper that is large enough to cover all of the ramekins and place the parchment, buttered side down, on top of the ramekins.
• Bake for 30 minutes, or until the custards are set.
• Remove the custards from the oven and remove the parchment paper.
• Increase the baking temperature to broil, or turn on the broiler.
• Alternately, you can brown the tops with a kitchen propane torch.
• Sprinkle the top of each custard with about 1/2 teaspoon of sugar.
• Divide the sliced almonds among the tops of the puddings.
• When the broiler has heated, broil the puddings until the tops are just golden brown, 4 to 6 minutes, depending on your broiler.
• Remove from the oven and remove the puddings from the water bath.
• Allow to cool briefly, then serve with the White Chocolate Creme Anglaise.
• Combine the cream and milk in a 2-quart saucepan and heat over medium heat.
• In a medium mixing bowl, combine the sugar and the egg yolks and whisk until well blended and pale yellow in color.
• Once the cream and milk come to a simmer, remove from the heat and pour about 1/2 cup of the cream and milk mixture over the eggs and whisk to blend.
• Return the saucepan to the stove, and pour the egg mixture into it.
• Use a wooden spoon to stir the anglaise in the saucepan, being sure to reach into the corners of the pan.
• Continue to stir the anglaise until it begins to thicken and clings to the bowl of the spoon, about 5 minutes.
• Once thickened, remove from the heat and strain into a clean bowl using a fine mesh sieve.
• Add the white chocolate to the strained custard, and use a whisk to stir the chocolate until it completely melts into the anglaise.
• Add the vanilla and stir to combine.
• Serve warm with the Bread Pudding with Strawberry-Raspberry Preserves.
• Garnish with raspberries.
• Yield: 2 cups