BREAD PUDDING - CRANBERRY WITH BUTTERSCOTCH CREME ANGLAISE

By akselden

Ingredients

• Bread Pudding:
• 5 T. unsalted butter, divided
• 3 eggs
• 2 C. milk
• 1 C. sugar
• 2 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. ground allspice
• 1 loaf (10 oz.) French baguette, cut into 1-inch cubes
• 1/2 C. dried cranberries
• Butterscotch Creme Anglaise:
• 6 egg yolks
• 1/3 C. superfine sugar
• 2 C. milk
• 2 T. butterscotch-flavored liqueur
• 1 tsp. pure vanilla extract

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350°F. Coat 11x17 glass baking dish with 1 T. butter; set aside.

2. In a large bowl whisk eggs, milk, sugar, vanilla, cinnamon, cloves and allspice. Stir in bread cubes and cranberries; let sit 30 minutes, stirring occasionally.

3. Pour mixture into prepared dish. Dot with remaining butter.

4. Cover with foil and bake 1 hour.

5. Remove foil and continue baking 15 minutes or until golden. Serve warm or at room temperature with creme anglaise.

Butterscotch Creme Anglaise:
6. In medium bowl whisk together egg yolks and sugar until slightly thickened.

7. Heat milk in medium saucepan over medium heat for 7 minutes, or until it just begins to boil.

8. Slowly whisk hot milk into egg-yolk mixture.

9. Pour mixture back into saucepan. Reduce heat to low, and stir constantly with wooden spoon until mixture has thickened and reaches 170°F on an instant-read thermometer.

10. Pour mixture through a sieve into a clean bowl. Stir in liqueur and vanilla. Serve warm with bread pudding.