Vincent Price's Bread Pudding with Creme Anglaise
|For bread pudding|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|White bread slices||12|
|Eggs||4 , beaten|
|Milk||4 Cup (64 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|For creme anglaise|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
1)Preheat oven to 350 degrees F.
2)For making bread pudding – take a 8X12 inch glass baking dish and grease using butter.
3)Spread raisins and sugar on the butter.
4)Layer bread slices over this.
5)Pour a mixture of egg, milk and vanilla over the bread.
6)Place baking dish in a shallow water bath. Bake uncovered for 75 minutes.
7)For making creme anglaise – mix together egg yolks and sugar to form a smooth paste.
8)Boil milk and add in vanilla and salt.
9)Gradually add in the egg mixture.
10)Continue to boil for another second.
11)Strain and let reach room temperature.
12)Serve bread pudding hot accompanied with creme anglaise.