- 8
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
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.