Bread Pudding with Raspberry Jam

Cut the crusts of the bread off and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2 moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides.

In a saucepan heat the half-and-half, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (DO NOT LET BOIL) turn off the heat. Set aside to infuse for 10 minutes.

In a large mixing bowl whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.

Fill each ramekin with 1 soaked bread round. Spoon a tbsp of jam into each ramekin. Top with a second layer of a soaked bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Allow to soak in the refrigerator another 30 minutes.

Heat oven to 350°. Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on the top, about 25-30 minutes. Dust with confectioner’s sugar and return to the oven for 10 more minutes to carmelize slightly.

Serve warm or chilled.