Bread and Butter Pudding

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by Chef Lee Hilson

azfamily.com

Posted on November 21, 2012 at 6:00 AM

Updated Tuesday, Nov 20 at 11:04 AM

2.2 cups Heavy Cream
2.1 cups Milk
Salt
2 Vanilla Pods –Split
6 Whole Eggs
10.5 oz Sugar
Dried cranberries soaked in orange juice
walnuts
1 Loaf bread/brioche/Pantone
18oz Butter, melted

Brush the bread with the melted butter. Lay bread in the bottom of the dish. Sprinkle some of the sultanas. Lay more bread and keep repeating. Mix the egg, sugar, salt, milk and cream. Strain so smooth. Pour over the bread. Allow to stand for 15 minutes. Place in an oven set at 360 degrees for about 40-50minutes or until well risen and the custard is set. Serve with ice cream .Devour!

Crème Anglaise
 
Ingredients

• 1/2 cup whole milk
• 1/2 cup whipping cream
• 1 2-inch piece vanilla bean, split
• 3 large egg yolks
• 3 tablespoons sugar

Preparation
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

 

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