Brioche Bread Pudding with Bacon Crème Anglaise
By
Maggie Barkoviak
@mbarkoviak
1
★★★★★ 1 vote5
Ingredients
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BREAD PUDDING
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1loaf brioche bread
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2 cmilk
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2 cheavy cream
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4eggs
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4egg yolks
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1 csugar
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1 Tbspvanilla extract
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SAUCE
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8 ozbacon, rendered in oven until crispy
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1/2 lbbutter
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1/2 lbdark brown sugar
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2 cmaple syrup
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2 cheavy cream
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1 Tbspvanilla extract
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·bananas, sliced
How to Make Brioche Bread Pudding with Bacon Crème Anglaise
- Cut the crust off brioche. Cut brioche into 1-inch cubes.
- Spread them in a shallow pan and set aside.
Mix the remaining ingredients, using an immersion blender. - Strain the mixture and pour over the brioche, mixing well. Cover in plastic and refrigerate overnight.
- Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1½ inches thick.
Sprinkle the top with sugar. Bake in 350° oven for 20 to 30 minutes, until golden brown. - SAUCE:
In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract. - Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.
To serve, cut the bread pudding into squares or rectangles. Top with a layer of fresh banana slices and sprinkle a thin layer of sugar on top. Use a torch on the dish to caramelize the sugar. Cover with sauce.