Marc Thuet's Individual Bread Puddings

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This is the recipe marc thuet, a reknowned canadian chef, uses in his upscale toronto restaurant, the fifth. serve with ice cream for an ultra-rich and luxurious dessert. enjoy!!

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Steps

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Preheat oven to 250 degrees f.

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Butter four 1 / 2-cup ramekins and place into a deep roasting pan.

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In bowl , whisk together egg yolks and sugar.

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Set aside.

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Slit vanilla bean in half lengthwise and remove seeds.

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In a small saucepan , over medium heat , combine seeds , bean , and cream and bring to a boil.

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Remove bean.

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Add a bit of hot cream to egg mixture , whisking constantly.

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Whisk in remaining cream in a slow , steady stream.

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Strain misture through a fine-mesh sieve.

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Fill each ramekin half-way with bread.

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Sprinkle with raisins , chocolate chips , and half the cinnamon.

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Top with remaining brioche.

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Pour in cream mixture.

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Press tops lightly and let stand for 5 minutes or until bread has soaked up most of the cream mixture.

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Sprinkle with remaining cinnamon.

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Place roasting pan in the oven and pour in enough water to come up halfway up the sides of the ramekins.

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Bake for 35 to 45 minutes or until liquid no longer seeps out of rims when tops are pressed.

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Remove ramekins f.

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Ingredients

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butter, egg yolks, granulated sugar, vanilla bean, 35% cream, brioche bread, bittersweet chocolate chips, raisins, cinnamon