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Brown Sugar Bread Pudding wCreme Anglais




Source of Recipe


Source: Cooking Light magazine


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 (1-ounce) slices diagonally cut French bread (about 1 inch thick)

Cooking spray

4 teaspoons brown sugar

1 1/2 teaspoons butter, cut into small pieces

1 3/4 cups Creme Anglaise, chilled (see recipe)



Recipe



Preheat oven to 350 degrees F. Combine the 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 medium 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 the bottom of an 8-inch baking pan coated with cooking spray. Spoon fruit mixture evenly over bread. Arrange remaining bread over the fruit mixture. Pour egg mixture over bread. Sprinkle top with 4 teaspoons brown sugar and butter. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350 degrees F for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Creme Anglaise.

Creme Anglaise:
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; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard 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. 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 cools).


NOTE: Creme Anglaise can be stored in the refrigerator for up to 3 days.