Cinnamon Crunch Bread Pudding with Creme Anglaise
"A great way to use up bread that’s past it’s prime! This bread pudding has a lovely cinnamon sugar topping and is served warm with a creme anglaise sauce. Start with your any type of bread – plain, cinnamon, left-over cinnamon rolls, challah, brioche or a mixture. As long as it’s slightly stale. If you’d rather not make the sauce, simply place a scoop of your favourite vanilla ice cream onto the warm puddings...."
INGREDIENTS
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1/2 cup (125 mL) whipping (35%) cream or 18% cream
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1/2 cup (125 mL) milk
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2 Tbsp. (30 mL) granulated sugar
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3 egg yolks
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1/2 tsp. (2 mL) vanilla or vanilla bean paste
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Optional: Splash of bourbon, whiskey or rum
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2 cups (500ml) whole milk
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3/4 cup (180ml) heavy (whipping) cream
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4 large eggs
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1/2 cup (100g) granulated sugar
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1 tsp. vanilla
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1/2 tsp. kosher salt
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7 cups (1750ml) stale bread, cut into large-ish chunks (I used some of my left-over Cinnamon Crunch Skillet Bread. Alternately, a cinnamon bread would be great or use any plain bread, challah or brioche as long as it’s slightly stale. Ideally n
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1/2 cup (100g) brown sugar
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2 tsp. cinnamon
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2 Tbsp. butter, melted
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