Bread Pudding, FPH

Bread Pudding with Anglaise
 
Bread Pudding:
1 loaf cinnamon raisin bread, cut into 1 inch squares
1 stick butter, melted
6 eggs
4 c. milk
1 c. sugar
1 t vanilla
1.5 t cinnamon
 
Creme Anglaise Sauce:
1 c. heavy cream
1/4 c. sugar
2 egg YOLKS
1.5 t flour
1/8 t salt
1 medium scoop vanilla ice cream (I prefer french vanilla)
5 T bourbon OR brandy (I’ve always used bourbon)
 
Bread Pudding:
Spread bread squares on baking sheet and toast 375 degrees for 8 minutes.
Pack bread into 8- 1 cup ramekins or a 9×13 glass baking dish. (I even have done 2 8×8 dishes).
Drizzle with melted butter.
In bowl, whisk together: eggs, milk and sugar until dissolved. Add vanilla and cinnamon. Pour mixture over bread and let stand 10 min. (or can refridgerate until later).
Bake 350 degrees for 45 minutes.
Serve with warm sauce.
 
Sauce:
Combine cream and sugar in a small saucepan. Bring to boil and stir until sugar is dissolved.
In a small bowl, whisk together: egg yolks, flour and salt.
Pour yolk mixture into cream and cook over low heat WITHOUT BOILING, stirring constantly.
Removed from heat. Add ice cream and stir until melted.
STRAIN SAUCE THRU A FINE SIEVE TO GET EGG CHUNKS OUT.
Add bourbon and serve warm.
 
Makes for beautiful leftovers.

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This entry was posted in comfort food, Desserts, FAVORITE, Lake, Special occasion, Sweets. Bookmark the permalink.

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