Sunday, December 2, 2007

Mom's Bread Pudding with Chai Creme Anglaise


We just made this last weekend so the pic is hot off the press. The bread pudding is my mom's recipe and I jazzed it up with the Chai Creme Anglaise sauce.

Bread Pudding
3 c. soft bread chunks
2 c. milk
1/4 c. butter
1/2 c. sugar
1/4 t. salt
1 t. cinnamon
1/8 t. nutmeg
2 eggs

Heat oven to 350F. Place bread chunks in 2 qt. casserole dish. Scald milk with butter in a saucepan (scalding is just to the point where the milk steams but doesn't boil). Combine milk/butter mixture with sugar, salt, cinnamon and nutmeg. In a seperate bowl beat eggs lightly. Slowy, add a spoon of the hot milk mixture to the beaten eggs as you continuously whisk. Continue to add a spoon at a time of the hot milk to the eggs until they are combined. Pour this mixture over your bread chunks and combine well. Place the casserole dish in a 9x13 metal cake pan and fill the cake pan with water to a depth of 1 inch. Bake 40 minutes and check. Continue baking in 3 minute intervals until pudding is set to desired doneness.

Chai Creme Anglaise
2 T. sugar
2 egg yolks, lightly beaten
1 c. whole milk
1-2 t. loose chai tea

Combine the sugar and egg yolks in a medium bowl, stirring well with a whisk. Add chai tea to a tea steeper and place steeper in milk. Heat milk with chai in a small heavy saucepan over medium heat to 180F or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk. Place mixture back in the pan; cook over low heat 6 minutes or until mixture coats back of a spoon, stirring constantly with a whisk. Remove from heat and spoon over sliced bread pudding.

1 comment:

wirrek said...

Oh my gosh, this looks so good. No wonder Alex is such a fan of the bread pudding!