1 1/2loavesFrench Bread (challah will also do nicely)
1poundKerry gold butter softened
1quartCrème anglaise (see below)
1cupRaisins soaked in Irish mist or water
1Vanilla bean split or a teaspoon vanilla extract
Bread Pudding Instructions
Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut off the crust.
Cut the sandwiches in half on an angle (from corner to corner into triangles)
Butter the inside of a 13 x 9-inch pan, dip sandwiches into creme anglaise, and then arrange into the pan. Sprinkle raisins over the sandwiches as you place them in the pan. Make two layers of the sandwiches. Lightly coat, do not soak the sandwiches.
Bake covered in a Bain Marie at 375 degrees for 40 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce.
Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile, combine the egg yolks and sugar in a bowl and whisk well.
When the creams reach the almost boiling point, turn off the heat and remove the pot from the stove. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk-sugar mixure to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken. Strain and allow to cool at room temperature.
Reserve 1 cup of the creme anglaise to top the finished bread pudding if desired.
Combine the brown sugar and butter in a pot and cook over a medium-high flame. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the 1 cup of cream to combine. Allow to cool to room temperature.
This recipe was adapted from AllEars. I found their suggestion of regular bread not to work well. A regular Pullman loaf and or a Texas Loaf style of bread did not have enough body to hold up while baking. The regular bread turns soggy when well dipped into the creme anglaise.I do recommend using the Kerry gold butter, as it has a richer flavor than most supermarket butter if it is available in your area.My directions are also for a 13 x 9-inch pan, as this is easier to prepare, and allows for smaller serving sizes.