Kid-Friendly Lemon Raspberry Bread Pudding

Ingredients:

• 4 cups sourdough bread, crusts removed, cut into 1cm cubes.
• 4 tablespoons unsalted butter
• 0.5 cup + 1 tablespoon sugar
• 4 large eggs
• 2 tsp finely grated lemon zest (about 2 large lemons)
• 0.5 tsp vanilla extract
• A pinch of fine salt
• 1.5 cups low-fat cream (10%)
• 1.5 cups raspberries
• Special equipment: 6 ramekins or ovenproof coffee cups with a capacity of 240 ml, 1 large roasting pan

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Place the bread cubes on a baking sheet and bake until crisp and dry, about 10 minutes. Let cool completely.
2. Meanwhile, melt the butter in a small skillet over medium heat and heat until it begins to bubble and foam, about 5 minutes. Continue cooking the butter, stirring constantly, until the foam subsides and brown spots begin to appear, 1 to 2 minutes. Pour the browned butter into a small bowl, scraping up any browned bits from the bottom of the pan, and let cool slightly.
3. In a large bowl, whisk together 1/2 teaspoon of sugar, eggs, lemon zest, vanilla extract, and salt until pale and thick. Stir in the cream and 3 tablespoons of brown butter until fully incorporated. Add the bread and raspberries and let sit for 30 minutes, stirring occasionally.
4. Grease the insides of six 240ml (8 fl oz) ramekins with the remaining brown butter and sprinkle with the remaining 1 tbsp sugar, shaking out any excess.
5. Divide the bread pudding mixture evenly among the ramekins. Place the ramekins in a large roasting pan and carefully pour in 1/2 inch of hot water. Bake until the bread pudding is set and the tops are golden brown in spots, about 45 minutes, rotating the pan halfway through. Let cool for 10 minutes and serve.