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    Home » Dessert Recipes

    Very Traditional Bread Pudding with Crème Anglaise

    BY: Ben Rayl PUBLISHED: 24 Feb, '13 UPDATED: 16 May, '21 1 Comment

    RecipePrintComments
    5 from 1 vote

    I love making this traditional bread pudding recipe.  I will spend weeks putting 'spare' pieces and parts of bread in the freezer, then when I have enough I will whip up this bread pudding recipe. Creme anglaise is the perfect topping for this, but vanilla ice cream will certainly do in a pinch.

    A recipe for traditional bread pudding with creme anglaise.
    A recipe for traditional bread pudding with creme anglaise.

    Very Traditional Bread Pudding with Crème Anglaise

    I love making this traditional bread pudding recipe.  I will spend weeks putting 'spare' pieces and parts of bread in the freezer, then when I have enough I will whip up this bread pudding recipe.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 6 Servings
    Calories: 1287kcal
    Author: Ben Rayl

    Ingredients
     

    for the bread pudding

    • 6 cups bread - cut into 1"
    • 4 ¼ cups milk - 1 liter
    • 3 eggs
    • 1 cup sugar
    • 2 tablespoon vanilla extract
    • ¼ teaspoon ground allspice
    • ½ teaspoon cinnamon
    • 1 cup raisins - soaked overnight in bourbon
    • 3 tablespoon butter - melted

    for the creme anglaise

    • 4 ¼ cups milk - 1 liter
    • 1 vanilla bean
    • 6 yolks eggs
    • 1 cup sugar

    Instructions

    for the bread pudding:

    • Preheat the oven to 350 F (175 C)
    • Put the bread into a large bowl, pour the milk over and crush the bread with your hands until it is well mixed and all the milk is absorbed.
    • In another bowl, beat the eggs well, then add the sugar, vanilla, allspice and cinnamon and mix well.
    • Gently mix this into the bread mixture, then stir in the raisins.
    • Pour the butter into the bottom of a casserole dish and coat well the bottom and sides.
    • Pour in the bread mixture, pack it lightly and bake for about 40 minutes, or until the edges brown and pull away from the sides of the pan.

    for the creme anglaise:

    • Put the milk in a medium saucepan,  cut the vanilla bean lengthwise and scrape the seeds into the milk.
    • Put the pan over medium heat and bring almost to a boil, stirring occasionally.
    • Put a larger pan half full of water to boil on the stove for a bain marie.
    • In a medium bowl, beat the egg yolks together with the sugar until light and creamy, about 5 minutes.
    • Slowly add the hot milk to the egg yolks, stirring vigorously so they don't cook - the mixture should be foamy.
    • Pour this mixture into a metal mixing bowl, then set this bowl above the pot of boiling water and cook, stirring constantly with a wooden spoon, until the foam disappears and the sauce begins to stick to the spoon.
    • Pour the sauce into a room temperature container and allow to rest until cool, then refrigerate until using it.

    Nutrition

    Calories: 1287kcal | Carbohydrates: 221g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1432mg | Potassium: 1157mg | Fiber: 12g | Sugar: 99g | Vitamin A: 957IU | Vitamin C: 2mg | Calcium: 772mg | Iron: 10mg

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      Recipe Rating




    1. Mary Green

      September 10, 2018 at 12:28 pm

      5 stars
      I am loving this pudding recipe. I think it will be really easy for me. Let me try it today.

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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