Simple Bread Pudding with Creme Anglaise

Does anything say comfort food quite like bread pudding? What isn't there to like about it, seriously? Bread, sugar, eggs, and one of the most comforting spices I know cinnamon, all contribute to making this dessert delicious. The other thing that makes bread pudding so comforting is how easy it is to make. Its a no fuss, tasty treat that anyone and their grandmother could make.... and really, most grandmothers do. 

I made this dessert for a few of my close friends a little while ago, and they all seemed to enjoy it. I was going to make it a little more sophisticated by adding raisins, apples, and rum but forgot because I was in a hurry to get it done. Soooo here is a simple bread pudding that is still delicious. There is so much you can do with bread pudding so please experiment with this recipe and see what combinations you like. Let me know so I can try them too! 

Simple Bread Pudding with Creme Anglaise

Simple Bread Pudding, Creme Anglaise

1/2 loaf of Italian Bread, cubed and toasted
3/4 litre of heavy cream
1 cup of 2% milk
12 egg yokes
1 1/2 cups sugar
2 tablespoons vanilla extract
1 tablespoon cinnamon
1/2 tablespoon nutmeg
1/2 tablespoon ginger

Preheat oven to 350F. In a mixing bowl add eggs yokes and sugar together and whisk together until the mixture is well combined and the colour is a pale yellow.  In a medium size pot scald the heavy cream and milk. Once the cream mixture is ready begin to slowly add it to the egg yoke and sugar mixture, while stirring constantly. Once all the cream is added pour half of that mixture into two separate bowls. In one bowl add the spices and 1 tablespoon vanilla and stir well, add bread and mix until the bread has soaked up the custard mixture. In a greased baking pan pour in mixture and bake for 30 min, or until it is done. 

With the other half of the custard mixture add it back to the pot that you had scald the milk in, add the other tablespoon of vanilla extract, and put it back onto the burner on medium heat. Stir continually until the mixture coats the back of a spoon, strain and cool. You've just made creme anglaise! 

Plate and enjoy!