Instructions

To make the Bruléed bread pudding, first make the custard. On medium heat bring cream, sugar and vanilla to a boil. Turn heat to low and let vanilla infuse for 20 minutes.

In a separate bowl, whisk together eggs and sugar. Slowly add hot cream to yolks and pass threw a fine mesh strainer.

Dice bread and add to warm custard. Add golden raisins. Let bread fully absorb custard before baking.

Fill ramekin with bread pudding mixture. Place in baking pan and fill half way up the ramekin with hot water. Cover the pan with aluminum foil. Bake at 300 degrees for about 45 minutes. Custard should be set but be careful not to overcook.

To brulêe the top of the custard sprinkle with sugar and burn with a propane torch.