BROWN SUGAR BREAD PUDDING WITH CREME ANGLAISE
Make and share this Brown Sugar Bread Pudding With Creme Anglaise recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 21
Steps:
- Whisk together egg whites and egg in a medium bowl until blended. Whisk in reduced-fat milk and next 7 ingredients.
- Arrange bread cubes in an 8-inch square pan coated with cooking spray. Pour egg mixture evenly over bread. Sprinkle evenly with 4 teaspoons brown sugar, butter, and almonds. Press down gently on bread cubes, and let stand 10 minutes.
- Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm with 2 tablespoons chilled Crème Anglaise per serving. Garnish, if desired.
- Creme Anglaise:.
- Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
- Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.
Nutrition Facts : Calories 315.6, Fat 7.1, SaturatedFat 2.6, Cholesterol 116.5, Sodium 366.2, Carbohydrate 48.5, Fiber 1.6, Sugar 28.2, Protein 11.6
CAPTAIN MORGAN'S PERSIMMON BREAD PUDDING AND CREME ANGLAISE
This was posted on Captain Morgan's facebook page. It sounded yummy but I'd never be able to find it again there so I thought I should put it here to share. Serving Size is unknown so I guessed
Provided by Sica6488
Categories Dessert
Time 1h10m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 19
Steps:
- Persimmon Bread Pudding.
- Preheat oven to 375.
- Grease baking pan & set aside.
- Squeeze the pulp from the persimmons.
- In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise.
- Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt.
- Add raisins, walnuts, pulp & soft fruit to saucepan.
- Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces.
- Place small pieces of butter on top of the mixture in the pan.
- Bake for 40 minutes or till pudding is puffed up.
- Let cool for 20 minutes before serving & prepare the creme anglaise.
- Creme Anglaise.
- In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat.
- Beat egg yolks with sugar.
- Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook.
- Transfer mixture to a saucepan. Heat while stirring till sauce thickens.
- Once thicken remove from heat & add spiced rum.
Nutrition Facts : Calories 1730.1, Fat 48.9, SaturatedFat 21.3, Cholesterol 443.5, Sodium 1659.3, Carbohydrate 236.1, Fiber 7.8, Sugar 83.1, Protein 45.4
BROWN SUGAR BREAD PUDDING
My DH loves bread pudding and got this recipe from work and wanted me to try it. We love cinnamon so I doubled the cinnamon and decreased the nutmeg. The 9x13" pan made it really thin, the next time I'm going to see if it will fit in an 8x8" pan for a deeper finished recipe. Taste was great!
Provided by Darla Emerson
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
- In a large bowl, combine all other ingredients except bread. Mix thoroughly.
- Combine butter and sugar mixture with egg mixture, stirring constantly.
- Spray 9x13" pan and cover the bottom with the torn bread.
- Pour mixture over the bread.
- Stir together to make sure all the bread is covered.
- Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
- Serve warm. Best if cooled at least 30min.
Nutrition Facts : Calories 260.3, Fat 9.1, SaturatedFat 4.9, Cholesterol 99.3, Sodium 217, Carbohydrate 39.3, Fiber 0.8, Sugar 27.6, Protein 5.8
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