Children’s Treehouse Foundation
Chef Billy Charters Offering serves 6
Bread Pudding over Crème Anglaise
Ingredients Portion
Whole Milk 1 Cup
Heavy Cream 1 Quart
Vanilla Bean ½ bean
Vanilla 1 tsp
Kosher Salt 1/16 tsp
Egg Yolks 6 yolks
Eggs 8 eggs
Sugar ¾ Cup + 6 Tbsp
Brown Sugar 1¾ Cup
Pumpkin Pie Spice 1 tsp
Nutmeg 1 tsp
Cinnamon 1 tsp
French Baguette 1 Loaf
Butter ½ Cup
For the Crème Anglaise ð (You can make ahead for “night of” or make with Chef Billy and eat the next day.)
1. Cut vanilla bean in half lengthwise. Use the back of a knife to scrape out the seeds. Set aside. 2. Combine 6 egg yolks and 6 tbsp sugar in large bowl. Whisk until well incorporated. Set aside. 3. Combine 1 cup milk, 1 cup heavy cream, vanilla bean and kosher salt in heavy-bottomed sauce pan. Whisk until well incorporated. 4. Cook over medium-high heat, stirring often until just below boiling (190 degrees). Remove from heat 5. Slowly whisk hot cream mixture into egg yolk mixture to make custard. Once fully combined, pour custard back into saucepan. 6. Cook custard over low heat, whisking frequently, until custard is thick enough to coat the back of a spoon (about 5 minutes). 7. Remove from heat. Strain into bowl. Use an ice bath to cool sauce to 40 degrees. 8. Cover with plastic wrap and refrigerate (can be made the day before service).
For the Bread Pudding ð (You can make ahead for “night of” or make with Chef Billy and eat the next day.)
1. Combine 2 cups cream, 8 eggs, ¾ cup white sugar, vanilla, pumpkin pie spice, cinnamon and nutmeg in large bowl. Whisk until well incorporated. Set aside. 2. Cut baguette into 1” pieces. Add to cream mixture in bowl. 3. Cover bowl with plastic wrap. Place in refrigerator overnight, or for 8-12 hours. 4. Coat an 8x8 casserole dish with butter. 5. Remove soaked bread from bowl and place in lightly buttered casserole dish. Discard remaining cream mixture 6. Cover top of soaked bread with ¾ cup brown sugar. 7. Bake at 325 for 45 minutes. 8. Remove from oven. Let cool at room temperature for 15 minutes then add caramel sauce (can be made while bread pudding is cooling).
For Caramel Sauce
1. Melt butter in heavy-bottomed sauce pan. Add 1 cup brown sugar and bring to boil. 2. Turn off heat and add 1 cup heavy cream. Whisk until well incorporated. 3. Add to top of room temperature bread pudding. 4. Serve over Crème Anglaise.
Equipment List Large Bowl Whisk Heavy-bottomed Sauce Pan Plastic Wrap 8x8 Casserole Dish