Sunday, November 23, 2008

Bread Pudding

Bread pudding is one of those old fashioned desserts that is also suprisingly good. Excellent for a showy dinner party, or for a Thanksgiving weekend brunch.

8 cups "good" bread - this was a mixture of old baguettes (I throw the ends in the freezer), and some leftover bread from take-out, which is a whole wheat bread:

5 eggs:
Add four cups of milk or some mixture of milk and cream (I used three cups milk, 1 cup cream), and 1 cup of brown sugar:

Add some grated nutmeg, 2 teaspoons cinnamon, and a splash of vanilla:

Stir the liquid into the bread:

Pour into a 13 x 9 pan, and bake at 350 for about 45 minutes:

The top will be all puffed when you take it out:

Make a homemade cream anglaise sauce. WAIT who took this picture? Someone is daring to suggest I used melted french vanilla ice cream instead of cream anglaise sauce? Ok, so I did. I went and watched a movie while the bread pudding baked. Melted ice cream, if you look at the side, is often a custard. So melted ice cream is a very good fake for cream anglaise sauce. Don't tell anyone!!

Serve a square of bread pudding in a pool of cream anglaise, and with a dollop of whipped cream on top. (sorry for the dark picture - all the pictures with flash completely washed out the sauce)

1 comment:

Maris said...

This looks great! I love bread pudding. In the fall, I sometimes get pumpkin bread pudding from my local deli and its absolutely delicious.