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Brown Sugar Bread Pudding/Creme Anglaise




Source of Recipe


Internet


List of Ingredients




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 (1oz) slices diagonally cut French bread -- (about 1" thick)
cooking spray
4 teaspoons brown sugar
1 1/2 teaspoons butter, cut into small pieces
1/8 cup Creme Anglaise* -- chilled


Recipe



1. Preheat oven to 350 degrees.

2. Combine the first 3 ingred. in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 min.). Remove from heat.

3. Combine egg whites and egg in a med bowl, beating with wire whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of the bread slices, slightly overlapping, in the bottom of an 8" baking 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 tsps. brown sugar and butter. Place pan in a 13x9" baking pan; add hot water to larger pan to a depth of 1". Bake at 350 degrees for 45 min. or until a knife inserted in center comes out clean. Remove 8" pan from water. Serve warm with Creme Anglaise.

Creme Anglaise
1 3/4 cups 1% low-fat milk
1 (3") piece vanilla bean -- split lengthwise
1/3 cup sugar
4 large egg yolks

1. Pour milk into a med. saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over med. heat 6 min. (do not boil); discard bean. Remove from
heat.

2. Combine sugar and yolks in a bowl, stirring with whisk until blended. Gradually add milk mixture to bowl, stirring constantly with whisk. Return mixture to pan. Cook over over med. heat 6 min. or until mixture thinly coats back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools). Yield 1-3/4 cups (serving size: 1/4 cup)