Vincent Price's Bread Pudding with Creme Anglaise

chef.alexande's picture

May. 10, 2011


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



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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3779Calories from Fat 1141

 % Daily Value*

Total Fat 125 g192.3%

Saturated Fat 63 g315%

Trans Fat 0 g


Sodium 2459 mg102.46%

Total Carbohydrates 575 g191.7%

Dietary Fiber 8 g32%

Sugars 427 g

Protein 102 g204%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet