|Bread Pudding with Creme Anglaise|
Copyright 2011 LtDan'sKitchen blogs
The recipe I'm using is something I found somewhere but do not distinctly remember where. It has become my favorite over the years and is quite simple. However, I have added a new dimension to it by serving it with creme anglaise which really balances the flavor of this bread pudding.
1 large can evaporated milk
½ cup water
5 cups cubed white bread (at least 1 day old)
1 cup white sugar
1 tsp vanilla extract
½ cup raisins
½ cup unsalted butter (softened)
½ cup brown sugar
1 tbsp cinnamon
1. In a large bowl, mix together condensed milk, evaporated milk and water.
Soak bread in milk mixture for 10 minutes. Preheat oven to 350ºF.
2. Mash the milk/bread mixure until soft. Add eggs, one at a time, mixing
well with a wooden spoon after each addition. Stir in white sugar and
vanilla. Mix well and set aside.
3. In a small bowl, mix together butter, brown sugar, raisins and cinnamon.
Spread the butter mixture on the bottom of 9 x 13 baking pan. Pour
bread mixture mixture into pan and bake for 30 to 35 minutes. Cool
slightly. To serve, flip the pudding slice on a plate to reveal the sugary
Any bread will do but white bread seems to be the best for this. It makes the pudding smoother in texture. Also, the 5 cups of bread is a bit loose in terms of amount. You can go over just a bit and it would still come out great. No need to remove the crust.
You can serve this warm with creme anglaise, the recipe of which is found on the Joy of Baking website. When cold, it still tastes great when paired with hot tea.