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Vincent Price's Bread Pudding With Creme Anglaise

chef.alexande's picture
Ingredients
For bread pudding
  Butter 3 Tablespoon
  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
  Egg yolks 6
  Sugar 3⁄4 Cup (12 tbs)
  Milk 2 Cup (32 tbs)
  Salt 1 Pinch
  Vanilla To Taste
Directions

GETTING READY
1)Preheat oven to 350 degrees F.

MAKING
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.

SERVING
12)Serve bread pudding hot accompanied with creme anglaise.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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