Raspberry Bread Pudding

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: BREAD:

13 slices brioche bread cut into quarters (Note 1)

5 tablespoons unsalted butter, melted & cooled

subheading: CUSTARD:

1 large egg yolk (discard or save the whites)

1 tablespoon vanilla extract (or 2 tsp vanilla bean paste)

¼ teaspoon fine sea salt

1 teaspoon cinnamon, optional

2 cups heavy cream

1 cup dark brown sugar packed (or use light)

½ cup white sugar

subheading: RASPBERRY LAYER:

2½ cups frozen raspberries (no need to thaw)

½ cup white sugar

¼ cup apple juice

subheading: FOR SERVING:

Vanilla sauce (½ cup butter, 1 cup brown sugar, ½ cup heavy cream, ⅛ tsp salt, 1 tsp vanilla)

Whipped Cream (1 cup heavy cream, 2 to 4 tbsp powdered sugar, 1 tsp vanilla, tiny pinch of salt)

Directions at chelseasmessyapron.com

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