Ingrédients pour Brown Sugar Bread Pudding With Creme Anglaise
- 2 large egg whites
- 2 large eggs
- 2% Low Fat Milk
- Fat Free Evaporated Milk
- Light Brown Sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Ground Allspice
- 1 teaspoon vanilla extract
- French Bread
- Vegetable Oil Cooking Spray
- 2 tablespoons unsalted butter, melted
- Sliced Almonds
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon bourbon (optional)
- Cinnamon Stick
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Comment préparer Brown Sugar Bread Pudding With Creme Anglaise
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan with cooking spray.
- In a medium bowl, whisk together 2 large eggs and 2 large egg whites until light and frothy.
- Whisk in 2 cups reduced-fat milk, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/2 cup raisins (optional).
- Cut 1 pound stale bread into 1-inch cubes. Arrange bread cubes evenly in the prepared pan.
- Pour the egg mixture evenly over the bread cubes, gently pressing down to submerge them.
- Let the bread soak in the custard for 10 minutes.
- Sprinkle evenly with 4 teaspoons packed light brown sugar, 2 tablespoons melted unsalted butter, and 1/4 cup sliced almonds.
- Bake for 30-35 minutes, or until a knife inserted into the center comes out clean and the pudding is set.
- Let cool slightly before serving.
- **Crème Anglaise:** In a medium saucepan, heat 2 cups whole milk over medium heat until bubbles appear around the edges. Do not boil.
- In a medium bowl, whisk together 1/2 cup granulated sugar and 4 large egg yolks until pale and thick.
- Gradually whisk the hot milk into the egg yolk mixture.
- Return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 6-8 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon bourbon (optional).
- Pour the crème anglaise into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Serve warm bread pudding topped with 2 tablespoons of chilled crème anglaise. Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
112g
Fat
13g
Carbs
16g
