Bread Pudding with Cream Anglaise

5 from 1 reviews




  1. for the streusel:
  2. In a large bowl stir together the flour, almonds, brown sugar, granulated sugar, cinnamon and salt.
  3. Stir in the butter and then use your fingers to blend until the streusel forms uneven clumps
  4. for the bread pudding:
  5. Preheat the oven to 350 degrees (I used convection bake)
  6. Grease a 9 x 13 inch baking dish with the softened butter
  7. Place the bread chunks in the baking dish
  8. 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
  9. Spread the streusel evenly over the top
  10. Bake until puffed and golden brown, about 40 minutes
  11. For the Creme Anglaise:
  12. Combine milk, cream and vanilla in a heavy saucepan and bring to a simmer over medium heat
  13. Remove from heat
  14. Whisk egg yolks and sugar in a medium bowl
  15. Add hot milk slowly to yolk mixture, whisking constantly
  16. Return to the pan and stir over low heat until it thickens, about 5 minutes
  17. Don’t let it boil!