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Bread Pudding with Creme Anglaise

Sue Lau
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Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine French
Servings 8


  • mesh strainer
  • double boiler


Bread Pudding:

  • 17.6 ounce loaf brioche bread cubed
  • 1/2 cup raisins
  • 4 large eggs
  • 2 egg yolks
  • 1-1/2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • 2 tablespoons cold cubed butter

Creme Anglaise Sauce (makes one cup):

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 3 egg yolks
  • 3 tablespoons granulated sugar


Bread pudding:

  • Preheat oven to 350F.
  • Spray a 2-quart baking dish with nonstick spray.
  • Place bread cubes in baking dish and sprinkle with raisins.
  • Whisk together the eggs and yolks, milk, heavy cream, vanilla, cinnamon and nutmeg.
  • Pour over the bread cubes.
  • Dot the top with cubed butter.
  • Bake uncovered for 35 minutes or until set.

Creme Anglaise:

  • Whisk the egg yolks and sugar together in a bowl.
  • Place the milk and cream in a saucepan and bring to steaming.
  • Whisk about one-third of a cup of the hot milk mix into the eggs, then stir this mixture right back into the pan of hot milk.
  • Cook over low heat, whisking constantly, until thickened and sauce coats the back of a spoon.
  • Strain sauce through a mesh strainer to get rid of any errant egg bits.
  • Serve bread pudding with anglaise sauce.


From the kitchen of palatablepastime.com
Keyword bread pudding, English Cream
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