Brown Sugar Bread Pudding with Crème Anglaise

Brown Sugar Bread Pudding with Crème Anglaise
Photo by Randy Mayor

Ingredients

  • 1/8 teaspoon ground nutmeg
  • 4 large egg whites
  • 4 large egg whites
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 large egg
  • ¼ cup packed brown sugar
  • + 25 more ingredients
    • 1 ¾ cups Crème Anglaise, chilled
    • 1 ¼ cups 2% reduced-fat milk
    • 1 ¼ cups 2% reduced-fat milk
    • 1 cup pineapple juice
    • ¾ cup evaporated fat-free milk
    • 1 ½ teaspoons butter, cut into small pieces
    • 1 ½ teaspoons butter, cut into small pieces
    • ¾ cup evaporated fat-free milk
    • 2 teaspoons vanilla extract
    • 1 cup pineapple juice
    • 4 teaspoons brown sugar
    • 4 teaspoons brown sugar
    • 1/3 cup packed brown sugar
    • 1/3 cup packed brown sugar
    • 1 ¾ cups Crème Anglaise, chilled
    • 12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
    • 1 cup dried mixed fruit, chopped
    • ¼ cup packed brown sugar
    • 2 teaspoons vanilla extract
    • Cooking spray
    • 1 cup dried mixed fruit, chopped
    • 12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
    • ¼ teaspoon ground cinnamon
    • 1 large egg
    • Cooking spray

Preheat oven to 350°. Combine the first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes). Remove from heat. Combine egg whites and egg in a medium bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, ...

View full recipe at My Recipes

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