I assembled the pudding on Halloween evening. Drizzle fell most of the evening and we had very few trick-or-treaters. Our cat kept watch for anyone in costume.
Several ingredients make this a special bread pudding. First, you use brioche for the bread. Our Thursday farmers market has an outstanding baker, Quail Creek Farms, and that is where I bought my loaf.
The bread is cubed and then lightly toasted in the oven. Another reason this is such a good recipe is the choice of liquid: heavy cream. No wimpy half and half or thin 2% milk. This one goes for really rich cream. Then, only the egg yolks are used; you wouldn’t want to dilute all the cream with egg whites! The bread soaks for 20 minutes, you top it with almonds and sugar and bake it for 1 hour 15 minutes.
All this goodness is baked in a water bath which results in a smooth and creamy texture. Then, to take the pudding over the top, you make a raspberry sauce with frozen fruit, lemon juice and sugar. This requires lots of stirring to force the sauce through a sieve but it is worth it. The sauce is not too sweet, you can really taste the raspberries.
This is drizzled over the dessert and is the perfect complement to the richness of the pudding. The presentation is so pretty. I served it warm but the next morning we ate it cold and it was still delicious. Thanks to Candace for a great choice.