Decided to try my hand at two things I'd never done before: bread pudding, and creme anglaise. I had some leftover pan de sal (Filipino butter rolls), cream that was a few days away from turning, and some eggs. I wanted to use them up. Also, with the extra custard, I could make an anglaise - so no waste!
The recipe I used was:
- 6 eggs
- 2 cups whipping cream
- 2 cups whole milk
- 1 cup agave nectar (or whatever sweetener you want)
- a few glugs of whiskey and Grappa
- 1 teaspoon vanilla paste (or 2 t vanilla extract)
- 1 teaspoon almond extract
Let it sit for upto 2 hours at room temp. Squish it down every now and then to make sure the bread is absorbing the custard. Bake at 350ยบ F until the center is done (about 50-60 minutes).
It turned out beautifully!
As for the creme anglaise, it's a tad trickier to accomplish, so watch this amazing video recipe from one of my partners, Rouxbe
1 comment:
i want to make this on Sat!
anything in the recipe u want to add or change?
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