Bread Pudding with Cream Anglaise
Ingredients
Scale
- For the streusel
- 1 C all-purpose flour
- 1 C sliced almonds
- 1/2 C lightly packed light brown sugar
- 1/4 C granulated sugar
- 2 t cinnamon
- 1/2 t kosher salt
- 1 stick unsalted butter, melted
- for the bread pudding
- 2 T unsalted butter, softened
- 1 loaf of challah or brioche (about 12 oz) torn into uneven chunks
- 3 C whole milk
- 2 C heavy cream
- 8 large eggs
- 1/4 C maple syrup
- 1 T vanilla extract
- 3 t ground cinnamon
- 1 t kosher salt
- 1/2 t ground nutmeg
- 1/2 t almond extract
- for the Creme Anglaise
- 1/2 C whole milk
- 1/2 C whipping cream
- 1 t pure vanilla extract
- 3 large egg yolks
- 3 T granulated sugar
Instructions
- for the streusel:
- In a large bowl stir together the flour, almonds, brown sugar, granulated sugar, cinnamon and salt.
- Stir in the butter and then use your fingers to blend until the streusel forms uneven clumps
- for the bread pudding:
- Preheat the oven to 350 degrees (I used convection bake)
- Grease a 9 x 13 inch baking dish with the softened butter
- Place the bread chunks in the baking dish
- Whisk together the milk, cream, eggs, maple syrup, brown sugar, vanilla extract, cinnamon, salt, nutmeg and almond extract in a large bowl then pour it over the bread
- Spread the streusel evenly over the top
- Bake until puffed and golden brown, about 40 minutes
- For the Creme Anglaise:
- Combine milk, cream and vanilla in a heavy saucepan and bring to a simmer over medium heat
- Remove from heat
- Whisk egg yolks and sugar in a medium bowl
- Add hot milk slowly to yolk mixture, whisking constantly
- Return to the pan and stir over low heat until it thickens, about 5 minutes
- Don’t let it boil!