Cinnamon Crunch Bread Pudding (Print Version)
# Ingredients:
→ Creme Anglaise
01 -
125ml heavy whipping cream (35% fat)
02 -
125ml milk (2% or 3% recommended)
03 -
2 tablespoons white granulated sugar
04 -
3 large egg yolks
05 -
1/2 teaspoon vanilla extract or vanilla bean paste
06 -
Splash of bourbon, whiskey or rum (optional)
→ Bread Pudding
07 -
500ml whole milk
08 -
180ml whipping cream
09 -
4 large eggs
10 -
100g granulated sugar
11 -
1 teaspoon vanilla extract
12 -
1/2 teaspoon kosher salt
13 -
7 cups stale bread cut into large chunks (preferably cinnamon raisin, challah or brioche)
→ Cinnamon Crunch Topping
14 -
100g light brown sugar
15 -
2 teaspoons ground cinnamon
16 -
2 tablespoons butter, melted
# Instructions:
01 -
In a small saucepan over medium heat, combine cream, milk and 1 tablespoon sugar. Heat until bubbles form around the edge of the pan.
02 -
In a separate bowl, whisk egg yolks with the remaining 1 tablespoon sugar. When cream mixture is hot, gradually whisk about 120ml of hot cream into egg mixture to temper it.
03 -
Return tempered egg mixture to saucepan with remaining cream. Cook, stirring constantly, until mixture coats the back of a spoon (about 2-3 minutes). Do not allow to boil.
04 -
Strain sauce through a fine-mesh strainer into a bowl. Stir in vanilla and alcohol if using. Cover surface directly with plastic wrap and refrigerate until cold, at least 1 hour.
05 -
Preheat oven to 175°C (350°F) with rack in center position. Prepare a 2-liter baking dish or several smaller ramekins.
06 -
In a medium bowl, whisk together milk, cream, eggs, sugar, vanilla, and salt until smooth.
07 -
Arrange bread chunks evenly in baking dish(es). Pour custard mixture over bread, filling about 3/4 up the sides, leaving tops exposed. Let sit for 15 minutes, adding more custard as bread absorbs liquid.
08 -
While bread soaks, combine brown sugar and cinnamon in a bowl. Pour in melted butter and stir until thoroughly mixed.
09 -
Distribute cinnamon mixture evenly over bread pudding. Place baking dish in a larger roasting pan and add hot water to create a water bath halfway up the sides. Bake 50-60 minutes until custard is set and top is golden brown.
10 -
Remove from water bath and let rest 5-10 minutes. Serve warm with chilled crème anglaise poured over top.
# Notes:
01 -
The crème anglaise can be made up to 3 days ahead and stored covered in the refrigerator.
02 -
Using stale bread is ideal as it absorbs the custard better without becoming soggy.