Brown Sugar Bread Pudding With Creme Anglaise Recipe

Indulge in this decadent Brown Sugar Bread Pudding, a Southern classic elevated with a luscious, bourbon-infused Crème Anglaise. This recipe from Southern Living is easier than you think and perfect for a special occasion or a cozy night in. The creamy custard complements the sweet, caramelized bread pudding beautifully. Don't forget to chill the crème anglaise for at least 4 hours to allow the flavors to meld for maximum deliciousness!

Prep Time 25 mins
Cook Time 75 mins
Calories 315.6 kcal
Protein 23g
Rating 5.0 (1 Reviews)
Brown Sugar Bread Pudding With Creme Anglaise 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brown Sugar Bread Pudding With Creme Anglaise

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How to Make Brown Sugar Bread Pudding With Creme Anglaise

  1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan with cooking spray.
  2. In a medium bowl, whisk together 2 large eggs and 2 large egg whites until light and frothy.
  3. 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).
  4. Cut 1 pound stale bread into 1-inch cubes. Arrange bread cubes evenly in the prepared pan.
  5. Pour the egg mixture evenly over the bread cubes, gently pressing down to submerge them.
  6. Let the bread soak in the custard for 10 minutes.
  7. Sprinkle evenly with 4 teaspoons packed light brown sugar, 2 tablespoons melted unsalted butter, and 1/4 cup sliced almonds.
  8. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean and the pudding is set.
  9. Let cool slightly before serving.
  10. **Crème Anglaise:** In a medium saucepan, heat 2 cups whole milk over medium heat until bubbles appear around the edges. Do not boil.
  11. In a medium bowl, whisk together 1/2 cup granulated sugar and 4 large egg yolks until pale and thick.
  12. Gradually whisk the hot milk into the egg yolk mixture.
  13. 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.
  14. Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon bourbon (optional).
  15. Pour the crème anglaise into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
  16. Refrigerate for at least 4 hours, or preferably overnight.
  17. 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

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Time To Make Course Preparation Healthy Desserts Dietary 4 Hours Or Less