Bread Pudding

By Kmac_4

Ingredients

• Creme Anglaise:
• 6 egg yolks
• 1 quart heavy cream
• 3/4 C sugar
• 1 1/2 T brandy
• 1 T vanilla
• 1/2 vanilla bean,scraped
• 1 pound brioche bread, cut into 1 inch cubes and dried
• 4 egg yolks
• 1/3 C sugar
• 1 pint milk
• 1/4 vanilla bean, scraped
• Caramel Sauce:
• 1 C plus 2 1/2 T sugar
• 1/2 C water
• 1 C heavy cream
• 5 T butter

Details

Servings 8

Preparation

Step 1

Heat the oven to 350. In a large bowl, whisk together the egg yolks, cream, sugar, brandy, vanilla and te seeds from the bean to form a custard base. Add the bread cubes and toss. Set the mixture aside until the bread cubes are soaked with the custard base about 30 minutes, tossing every 10 minutes. Spoon the mixture into a greased 13 x 9 inch baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it comes up the the baking dish halfway. Wrap the top of the baking dish with foil and place the roasting pan in the oven. Bake the bread pudding until the custard is set, about 45 minutes. Remove the roasting pan from the oven and carefully remove the baking dish from the pan. Uncover the bread pudding and place the baking dish back in the oven. Increase the oven temp to 400. Continue to bake the bread pudding until the top is golden brown, ad additional 8 to 10 minutes. Remove the baking dish to a rack to cool slightly. Serve warm topped with creme anglaise and caramel sauce.

Creme Anglaise:
In a medium bowl, whisk together the yolks and sugar. Set aside. In a medium heavy bottom saucepan, combine the milk and vanilla bean seeds and pod. Heat Heat the milk over medium high heat until hot, 5 minutes. Whisk 1/2 C of the hot milk mixture into the yolks to temper he eggs, then pour the egg mixture into the saucepan, whisking it in with the milk to form a custard base. Heat the base over edium heat, stirring constantly, until it thickens to form a custard. The custard is ready when it coats the back of a spoon. Immediately remove from heat and strain into a bowl set over a larger bowl of ice water to stop the cooking. Stir the custard until cold then remove to a medium bowl, cover and refrigerate until needed. This make 1 pint creme anglaise, possibly more than is needed for the recipe.

Caramel Sauce:
Combine the sugar and water in a medium, heavy bottom pot over medium high heat. After the sugar melts, do not stir the mixture in the pan as this will cause the sugar to become lumpy and crystallize. Continue to cook the sugar until it browns to a rich caramel color, swirling the pot gently so the sugar cooks evenly. While the sugar is cooking, heat the cream and butter in a small saucepan until the butter melts and the cream scalds. Remove from heat. When the sugar is caramelized, remove from heat. Gently and slowly whisk the hot cream into the caramel carefully as the cream will steam wen it is poured into the hot sugar. Cool the caramel sauce, then cover and refrigerate the sauce until needed. This makes 1 pint, more than needed.