Old-Fashioned Bread Pudding W/ Creme Anglaise

When Resorts World opened here in Manila, they had a promo where a buffet lunch was offered for only P188 (roughly $4). One of the highlights of the dessert station for lunch was this scrumptious bread pudding with vanilla sauce. I’m not really into puddings but that bread pudding was so delightfully good I thought I’d make one if/when I bake. Since I’m now baking (sorta), I decided to try making one out. I got the recipe from Epicurean.com and I’d like to share it with you.

Here are the ingredients:

  • 4 c. white bread cut into cubes
  • 1/2 c. raisins (I used dried cranberries)
  • 2 c. milk
  • 1/4 c. butter
  • 1/2 c. brown sugar (I just prefer to use brown instead of granulated but you can use white sugar)
  • 2 eggs, slightly beaten
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
Heat oven to 350 degrees. In a large bowl combine the bread and raisins/cranberries (optional if you don’t like it). In a saucepan, combine milk and 1/4 cup butter. Cook over medium heat for 10 minutes or until butter has melted. Pour the milk mixture over the bread and let stand for 10 minutes. Stir in the remainder of the pudding ingredients. Pour into a greased casserole/baking pan. Bake for 40-50 minutes or until set in center.
For the Creme Anglaise:
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1/2 c. whipping cream
  • 1/2 c. butter
  • 1 tsp. vanilla

In saucepan combine 1/2 cup sugar, brown sugar, whipping cream and 1/2 cup butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5-8 minutes. Stir in 1 teaspoon vanilla. Serve sauce over warm pudding.

I like the Creme Anglaise, but my dear hubby wants it with vanilla ice cream on top, like so πŸ™‚

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