-
1
Butter 8 (4-ounce) ramekins using 1/2 teaspoon butter each.
-
2
Place a layer of bread cubes in the bottom of each ramekin, pressing so that they fit snugly.
-
3
Spoon a generous tablespoon of preserves on top of the bread cubes in each ramekin, dividing the preserves evenly.
-
4
Divide the remaining bread cubes evenly among the ramekins.
-
5
Set aside.
-
6
In a mixing bowl combine the eggs and sugar and whisk until smooth.
-
7
Add the heavy cream, milk, and almond extract and whisk to combine.
-
8
Divide the egg-cream mixture evenly among the ramekins.
-
9
You may need to let them sit for a few minutes before being able to add more of the cream mixture.
-
10
Let filled ramekins sit at room temperature for 15 to 20 minutes.
-
11
Preheat the oven to 350 degrees F while the ramekins are sitting.
-
12
Transfer the ramekins to a 9 by 13-inch baking dish or other baking dish large enough to hold all 8 ramekins.
-
13
Add enough hot water to come half way up the sides of the ramekins.
-
14
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.
-
15
Bake for 30 minutes, or until the custards are set.
-
16
Remove the custards from the oven and remove the parchment paper.
-
17
Increase the baking temperature to broil, or turn on the broiler.
-
18
Alternately, you can brown the tops with a kitchen propane torch.
-
19
Sprinkle the top of each custard with about 1/2 teaspoon of sugar.
-
20
Divide the sliced almonds among the tops of the puddings.
-
21
When the broiler has heated, broil the puddings until the tops are just golden brown, 4 to 6 minutes, depending on your broiler.
-
22
Remove from the oven and remove the puddings from the water bath.
-
23
Allow to cool briefly, then serve with the White Chocolate Creme Anglaise.
-
24
Combine the cream and milk in a 2-quart saucepan and heat over medium heat.
-
25
In a medium mixing bowl, combine the sugar and the egg yolks and whisk until well blended and pale yellow in color.
-
26
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.
-
27
Return the saucepan to the stove, and pour the egg mixture into it.
-
28
Use a wooden spoon to stir the anglaise in the saucepan, being sure to reach into the corners of the pan.
-
29
Continue to stir the anglaise until it begins to thicken and clings to the bowl of the spoon, about 5 minutes.
-
30
Once thickened, remove from the heat and strain into a clean bowl using a fine mesh sieve.
-
31
Add the white chocolate to the strained custard, and use a whisk to stir the chocolate until it completely melts into the anglaise.
-
32
Add the vanilla and stir to combine.
-
33
Serve warm with the Bread Pudding with Strawberry-Raspberry Preserves.
-
34
Garnish with raspberries.
