Grilled Bread Pudding French Toast Recipe
creme anglaise, fresh berries
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Ingredients
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Bread Pudding
Creme Anglaise
Fresh Berries
Method
Bread Pudding
- 1
Prepare the Bread
Tear the stale bread into small pieces and place them in a large mixing bowl.
- 2
- 3
Combine
Pour the custard mixture over the torn bread and gently fold until the bread is fully soaked. Let it sit for at least 30 minutes to absorb the custard.
- 4
Creme Anglaise
- 5
Combine Ingredients
In a saucepan, combine the heavy cream, whole milk, sugar, and split vanilla bean (scrape out the seeds and add both seeds and pod).
- 6
Heat Mixture
Heat the mixture over medium heat until it is hot but not boiling, stirring frequently.
- 7
- 8
Temper the Yolks
Slowly pour the hot cream mixture into the yolks, whisking constantly to temper the yolks.
- 9
Cook the Sauce
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and strain to remove the vanilla pod.
Fresh Berries
- 10
Prepare the Berries
Wash the mixed fresh berries under cold water and drain them well.
- 11
Serve
Arrange the fresh berries on the plate alongside the grilled bread pudding patties and drizzle with creme anglaise.