Brioche Bread Pudding Cupcakes - Recipe

For the custard:
2 eggs
1/2 cup confectioners/icing sugar
1 tsp. vanilla extract
2 cups heavy cream

1. Cream the eggs, sugar and vanilla in a small bowl by beating with an electric mixer on low-medium speed until smooth. Add the cream, stir with a whisk until well combined. Put aside.

For the cupcakes:
12 thin slices brioche bread (crusts removed)
4 tbsp. unsalted butter
3/4 cup fresh raspberries

2. Preheat the oven to 350F. Grease each well of a king size muffin tin with butter. You can purchase a king size muffin tin from Wilton for about $10.
 It looks like this:

See how the wells are taller/deeper than a standard muffin tin?





Butter both sides of the brioche bread and cut each slice into 12 small triangles. Push 3 triangles into each well, covering the bottom. Add a layer of raspberries. Pour a layer of custard over the raspberries. Repeat this process until each well is full (about 4 layers). Place the muffin pan into a roasting pan. Pour boiling water into the roasting pan until it reaches about half way up the outsides of the wells. Bake until golden and firm, about 25 minutes. If the cupcakes begin to colour too much, cover the pan with aluminum foil. Remove from oven and tip the cupcakes out of the wells and serve warm. Store any leftovers covered in the refrigerator for no more than 2 days.

Makes approximately 12 king size cupcakes