Bread Pudding
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 loaf challah (I used a 1lb loaf with raisins)
- 3 eggs, beaten
- 2 cups heavy cream
- 1⁄2 cup half-and-half or 1/2 cup milk
- 3⁄4 cup sugar
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla
- cinnamon
- creme anglaise
- 1 cup half-and-half
- 1⁄2 vanilla bean, split
- 1⁄4 cup sugar
- 4 egg yolks
directions
- cut the loaf of bread into cubes, about 1"x1".
- put the cubed bread in a greased 8"x11" glass pan (or similar size).
- Mix the cream, half and half, sugar, salt and vanilla and pour over bread. Use the back of a wooden spoon to press the bread down to sop up all the mixture.
- Sprinkle with cinnamon to your own taste and bake at 350 for 30 minutes.
- CREME ANGLAISE (I like to make this ahead of time).
- Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
- In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
- In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
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RECIPE SUBMITTED BY
Marisa Cormier
United States