Cinnamon-Raisin Bread Pudding with Vanilla Anglaise
Silky creme tops traditional pudding.
- 4 cups heavy cream, divided
- 2 sticks cinnamon
- 3 eggs
- 5 egg yolks, divided
- 1/2 cup plus 4 teaspoons sugar
- 6 cups cubed day old bread
- 1 cup California raisins
- Pulp and pod of 1 vanilla bean
Bring 3 cups of cream and cinnamon sticks to a boil. Whisk together eggs, 3 egg yolks, and 1/2 cup sugar. Slowly pour in some hot cream to temper eggs. Pour egg mixture into hot cream and cook for 2 to 3 minutes or until mixture coats back of a spoon and steam rises from surface. Place bread cubes in a large bowl and pour in cream mixture. Allow bread to soak, turning occasionally, until all liquid is absorbed. Fold in raisins and spoon mixture into a buttered 9-inch square pan. Bake in a water bath in a 350°F oven for 45 minutes or until knife inserted in center comes out clean. Let cool for 10 minutes and cut 3 X 3 into 9 portions.
Bring remaining 1 cup cream, vanilla pulp and pod to a boil in a small saucepan. Whisk together remaining 2 egg yolks and 4 teaspoons of sugar until smooth and slowly whisk in cream. Return mixture to saucepan and cook over medium heat, stirring continuously, for 2 minutes or until sauce coats the back of a spoon and steam rises from the top. Strain through a fine-mesh sieve and keep warm.
From: Charlie Trotter Cooks at Home, Ten Speed Press, 2000
Nutrition Facts Per Serving
Calories 610 (66% from fat); Total Fat 45g (sat 26g, mono 15g, poly 3g, trans 0g ); Cholesterol 325mg; Protein 8g; Carbohydrate 45g; (Dietary Fiber 2g; Sugars 29g; ); Iron 2mg; Sodium 210mg; Calcium 110mg; Potassium 267mg
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