Bread Pudding with Anglaise Sauce




Custard Mix

1 qt. milk
1 cup sugar
8 whole eggs
4 egg yolks
1 tsp. vanilla
2 cups)
1 cup milk
1/2 cup heavy cream
1/2 cup egg yolks
3 oz. sugar
1 vanilla bean or
1 tsp. vanilla extract


Custard Mix:
Combine all ingredients. Mix thoroughly, then put in strainer. Line (9x13) baking pan with french toast bread, or french bread or chopped danish and croissants. Cover with custurd mixture to soak bread. Bake at 350°F in a water bath for 50-60 minutes. Insert small knife into custard if comes out dry then its done

Anglaise Sauce:
Heat milk and heavy cream in heavy saucepan. Mix yolks and sugar in separate bowl. When milk mixture gets hot, temper in egg yolks and sugar mixture. Add yolk mixture with vanilla to milk mixture. Cook to 170°F stirring constantly. When it reaches the proper temp, run through a fine strainer into an ice bath.

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Receipe provided by the Hawaii Prince Hotel

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