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Brown Sugar Bread Pudding With Creme Anglaise

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“From Southern Living. Creme Anglaise needs to chill for 4 hours.”
READY IN:
1hr 15mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together egg whites and egg in a medium bowl until blended. Whisk in reduced-fat milk and next 7 ingredients.
  2. 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.
  3. 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.
  4. Creme Anglaise:
  5. Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
  6. 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.

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