Brioche-Honey Bread Pudding

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READY IN: 10hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F.
  • Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
  • Let cool.
  • Shut off the oven With butter, grease shallow 3 qt baking dish.
  • In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
  • Add bread: pour into baking dish.
  • Cover and chill overnight Preheat oven to 350F.
  • Bring 8 cups of water to boil Uncover bread mixture.
  • Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
  • Bake 1 hour or until a knife tests clean.
  • Let cool on rack until warm.
  • Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
  • Slowly whisk hot milk into yolk mixture, pour back into saucepan.
  • Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
  • Should be the consistancy of eggnog- about 10 minutes or until 170F.
  • Remove from heat; stir in vanilla.
  • Strain through sieve into bowl.
  • Set bowl of sauce in ice bath.
  • Stir continuously with rubber until cool.
  • Transfer to serving pitcher; cover with plastic.
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