My last post was all about brioche french toast. So, in keeping with our bread theme, and because I still had leftover brioche (the remaining crust after cutting out the rounds), I decided to make some bread pudding! I sort of did my own version, but loosely followed this recipe from my Cooking Light cookbook:
Brown Sugar Bread Pudding with Creme Anglaise
1 cup dried mixed fruit, chopped
1 cup pineapple juice
1/4 cup packed brown sugar
4 large egg whites
1 large egg
1 1/4 cups 2% reduced-fat milk
3/4 cup evaporated fat-free milk
1/3 cup packed brown sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
12 (1-inch thick) slices cut French bread
4 teaspoons brown sugar
1 1/2 teaspoons butter, cut into pieces
1 3/4 cups Creme Anglaise, chilled (optional)
Preheat oven to 350 degrees. Combine first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes). Remove from heat.
Combine egg whites and egg in a bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of bread slices, slightly overlapping, in bottom of 8-inch square pan coated with cooking spray. Spoon fruit mixture evenly over bread. Arrange remaining bread over fruit mixture. Pour egg mixture over bread. Sprinkle top with 4 teaspoons brown sugar and butter. Place pan in 13x90inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350 degrees for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Creme Anglaise. Yield: 10 servings.
I did not have much to choose from by way of dried fruit, so I just used raisins. I put about a cup of raisins in a bowl, then poured boiling water over them and let them sit for about 30 minutes or so, until they were nice and plump. I also did not have any pineapple juice, so basically I just omitted the first 3 steps!
As for the milk and eggs, I still had my egg soaking mixture on hand from the brioche french toast, so I just used that. I added about 3/4 cup of milk and 3 more eggs to it, so overall I had 2 cups of milk and 4 eggs (sorry, I didn’t have time to separate out the egg whites). Then I added in the 1/3 cup of brown sugar, vanilla, cinnamon, and nutmeg.
I only had enough brioche left for 1 layer of bread in my pan…
My version of this bread pudding was delicious! Warm, heavenly, and comforting. Quite honestly, it way better than I thought it was going to be. In fact, I can definitely see myself making this dish again!
Until next time,