Brown Sugar Bread Pudding with Crème Anglaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 crème anglaise, chilled |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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° for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Crème Anglaise.
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