Bread Pudding is one of our favorites, and this rich dessert is made even tastier with our Traditional Madeleines in the mix.

Four 8 ounce ramekins
1/2 cup sugar
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
2 eggs
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon Irish whiskey
12 Donsuemor Traditional Madeleines
1/4 cup raisins
2 tablespoons chopped candied ginger
Sauce Ingredients:
1/2 cup whole milk
1/2 heavy cream
1 2-inch piece of vanilla bean
3 egg yolks
3 tablespoons sugarFor the dessert:
  1. Grease each ramekin with butter thoroughly, set aside.
  2. In a clean mixing bowl, combine sugar, spices, eggs, vanilla and whiskey. Whisk until combined, whisk in the cream until incorporated.
  3. In each ramekin, layer 3 Traditional madeleines, scatter in raisins and ginger, and then distribute egg mixture evenly amongst ramekins.
  4. Allow to soak overnight in the refrigerator. When ready to bake, preheat oven to 350°.
  5. Bake 350° for about 30 minutes, or until golden and firm. Remove from oven, set aside until cool enough to eat, about 20 minutes.
For the sauce (while bread pudding is cooling):
  1. Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
  2. Whisk egg yolks and sugar in medium bowl to blend. Slowly whisk hot milk mixture into yolk mixture. Return custard to saucepan.
  3. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
  4. Strain sauce into small pitcher or bowl. Serve warm with bread pudding.