Brown Sugar Bread Pudding with Creme Anglaise
Indulge in the ultimate comfort dessert with this decadent Brown Sugar Bread Pudding with Creme Anglaise. Made with tender cubes of day-old bread—such as French, brioche, or challah—soaked in a rich custard infused with warm spices like cinnamon and nutmeg, this dish bakes to golden perfection. The star pairing is the luscious Creme Anglaise, a velvety vanilla sauce made with real vanilla bean for an elegant touch. Perfect for cozy gatherings or as a show-stopping finale to any dinner, this bread pudding strikes the ideal balance between sweet, creamy, and satisfying. Easy to prepare and stunning to serve, it’s a timeless treat that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 6 cups Day-old bread (French, brioche, or challah)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Unsalted butter (for greasing)
- 1.5 cups Whole milk (for Creme Anglaise)
- 0.5 cup Heavy cream (for Creme Anglaise)
- 0.25 cup Granulated sugar (for Creme Anglaise)
- 1 Vanilla bean (or 1 teaspoon vanilla extract for Creme Anglaise)
- 4 Large egg yolks (for Creme Anglaise)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with unsalted butter.
Cut the day-old bread into roughly 1-inch cubes and spread them evenly in the prepared baking dish.
In a large bowl, whisk together the milk, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg until smooth and fully combined.
Pour the custard mixture evenly over the bread cubes, pressing the bread gently to ensure it absorbs the custard. Let it sit for 10 minutes to soak.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is just set.
While the bread pudding bakes, prepare the Creme Anglaise. In a medium saucepan, combine the whole milk, heavy cream, and vanilla bean (split and scraped, or vanilla extract if using). Heat over medium heat until just steaming but not boiling.
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170-175°F). Remove from heat and strain through a fine-mesh sieve if needed. Chill or keep warm, as desired.
Serve the bread pudding warm or at room temperature, drizzled generously with the Creme Anglaise sauce.
Nutrition Facts
Calories |
7678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 167.5 g | 838% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2543 mg | 848% | |
| Sodium | 8298 mg | 361% | |
| Total Carbohydrate | 1010.7 g | 368% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 364.3 g | ||
| Protein | 215.5 g | 431% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 2166 mg | 167% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 3252 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
