Panettone Bread Pudding with Crème Anglaise

So, I was innocently sitting on the couch eating this:

When this came along…

…and snatched it off my plate!

How sad. He had no idea the blood, sweat and tears that went into this delish Christmas dessert. I’m pretty sure it was inhaled without even grazing his tongue. What a waste of luscious panettone bread pudding with crème anglaise. I rightfully helped myself to another serving after this incident.

Do you have eggs, bread, cream, milk and sugar (I know my house is littered with excess of these ingredients from Christmas)? If you do, make this!

This recipe is a combination of a Giada’s bread pudding with Cooking Light’s –not so light– crème anglaise :

Bread Pudding:

  • 1 (1-pound) loaf panettone bread, cut into 1-inch cubes
  • 8 large eggs
  • 1 1/2 cups whipping cream
  • 2 1/2 cups whole milk
  • 1 1/4 cups sugar

Preheat the oven to 350 degrees F.

Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Creme Anglaise

Ingredients:

  • 1 3/4  cups  1% low-fat milk
  • 1  (3-inch) piece vanilla bean, split lengthwise
  • 1/3  cup  sugar
  • 4  large egg yolks

Pour milk into a medium saucepan. Scrape seeds from vanilla bean (please use a vanilla bean, not extract, it makes all the difference!); add seeds and bean to milk. Cook over medium heat 6 minutes (don’t boil it); remove the bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Add slowly so you don’t scramble the eggs!! I almost did…then mom came to the rescue with her immersion blender :).  Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it sets).

This sauce would also be very tasty on some fresh berries for breakfast!

From The Little Yellow Cushing Kitchen,

Lauren

Mmmmm

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One Comment to “Panettone Bread Pudding with Crème Anglaise”

  1. Mmmm bring me this, please?!? The cute bread-snatching dog too!

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