“Warm vanilla bread pudding with cold creme anglaise. Now who wouldn’t want to eat that for dessert??!” says Ina.
| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 9 to 10 servings |
Ingredients
- 1 (12-ounce) brioche loaf
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 4 cups half-and-half
- 1 cup whole milk
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- Seeds scraped from 1 vanilla bean
- Confectioners’ sugar, for dusting
- 2 pints vanilla ice cream, such as Häagen-Dazs, melted
Instructions
- Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
- Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
- Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
- Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners’ sugar and serve warm with the melted ice cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 536 |
| Total Fat | 26 g |
| Saturated Fat | 13 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 1 g |
| Sugar | 45 g |
| Protein | 14 g |
| Cholesterol | 312 mg |
| Sodium | 273 mg |
Reviews
I followed this recipe to the LETTER -and it turned out perfectly – I definitely will be making this again !
This is such a great dessert! It was so easy and it turned out great!
Will be a big hit trust me
Just awesome, long cook time but worth the wait , also I made my own crème anglaise equally delicious.
Love this recipe! Made it several times and have used Italian bread instead of brioche making it a little less sweet. It’s been a big hit!!
Made it just like the recipe called for after watching Ina’s video instructions. Very simple, but delicious, and it keeps covered in the refrigerator for several days.
I used cinnamon raisin bread and added a little brown sugar. It was excellent. Thank you Ina, the water bath made it super moist.
Can’t wait to try this. Sure wish they would have the video match the recipe. Why isn’t video of the recipe presented ???? so disappointed
It has become a favorite in my family and dinner parties. It is sweet, but a real treat.
I’m trying this! It looks amazing