For individual bread puddings, divide the mixture among eight buttered 6-ounce ramekins; reduce the cooking time to 40 minutes.

　　

Ingredients

serves 8

　　2 tablespoons unsalted butter, softened, for baking dish

　　12 ounces brioche or challah, cut into 1-inch cubes

　　2 cups milk

　　3 cups heavy cream

　　4 large eggs plus 1 large egg yolk

　　1 cup sugar

　　1/2 teaspoon salt

　　1 tablespoon pure vanilla extract

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　1/2 cup raisins

　　1 cup boiling water, plus more for the pan

　　

Step 1

Butter a 9 × 13-inch baking dish; set aside. Put the bread in a large bowl; set aside. Heat the milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.

　　

Step 2

Whisk the eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour the cream mixture in a slow, steady stream into the egg mixture. Pour over the bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge the bread.

　　

Step 3

Meanwhile, soak the raisins in 1 cup boiling water for 30 minutes.

　　

Step 4

Drain; stir the raisins into the bread mixture. Preheat the oven to 350°F. With a slotted spoon, transfer the bread to the buttered dish; pour the liquid in the bowl over the top. Using a spoon, turn the top layer of bread crust side up.

　　

Step 5

Set the dish in a roasting pan; transfer to the oven. Pour boiling water into the pan to reach about halfway up the sides of the dish. Bake until golden brown, about 50 minutes. Let the dish cool on a rack 10 to 20 minutes.

　　

Variations: Banana, Coconut, Rum

Step 6

Stir 3 tablespoons rum into the egg mixture. Heat 2 tablespoons each brown sugar and unsalted butter in a skillet until melted and caramelized. Add 2 sliced bananas; cook 1 to 2 minutes. Fold into the soaked bread along with 3/4 cup flaked sweetened coconut.

　　

Chocolate

Step 7

Add 8 ounces coarsely chopped semisweet or bittersweet chocolate to the hot cream mixture; stir until melted and well combined. Whisk the chocolate mixture into the egg mixture.

　　

Cranberry, Orange, Pecan

Step 8

Simmer 3/4 cup dried cranberries in 3/4 cup orange juice until plump, 3 to 5 minutes. Drain the cranberries; fold into the soaked bread along with 2 tablespoons grated orange zest and 3/4 cup chopped toasted pecans.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.