Brown Sugar Bread Pudding with Crème Anglaise

By fluteanjel

Ingredients

• 1  cup  dried mixed fruit, chopped
• 1  cup  pineapple juice
• 1/4  cup  packed brown sugar
• 4  large egg whites
• 1  large egg
• 1 1/4  cups  2% reduced-fat milk
• 3/4  cup  evaporated fat-free milk
• 1/3  cup  packed brown sugar
• 2  teaspoons  vanilla extract
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• 12  (1-ounce) slices diagonally cut French bread (about 1 inch thick)
• Cooking spray
• 4  teaspoons  brown sugar
• 1 1/2  teaspoons  butter, cut into small pieces
• 1 3/4  cups  Crème Anglaise, chilled

Details

Servings 10
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Combine the first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes). Remove from heat.

Combine egg whites and egg in a medium bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of bread slices, slightly overlapping, in the bottom of an 8-inch baking pan coated with cooking spray. Spoon fruit mixture evenly over bread. Arrange remaining bread over the fruit mixture. Pour egg mixture over bread. Sprinkle top with 4 teaspoons brown sugar and butter. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Crème Anglaise.