Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Recipe~Bread Pudding Islands with Fresh Fruit & Creme Anglaise

What is bread pudding? Simply bread cubes, soaked in a custard mixture of: eggs,milk, vanilla, spices and baked. What is french toast? Bread pudding in the form of a slab. Here’s a recipe created this morning by my cousin and I. Barbi is spending time with me during my vacation, and this breakfast was created in her honor. We’ve had a wonderful time talking, laughing & cooking!

The wonderful aspect of this recipe, is that if you’re cooking for two people…you can still have a wonderful bread pudding that is accompanied by a silky, luscious creme anglaise, without having to finish off a huge casserole of bread pudding. These are small ‘islands’ of bread pudding topped with fresh fruit and drizzled (or drenched, if you prefer) with a Creme Anglaise. Enjoy!

Bread Pudding Islands with Fresh Fruit & Creme Anglaise
Photographs by Mariann Hayes

Breakfast for Barbi: Bread Pudding Islands with Fresh Fruit & Creme Anglaise with Baked Bacon and Fresh Coffee

~Bread Pudding Islands with Fresh Fruit & Creme Anglaise~
Serves 2 or 4

Make Creme Anglaise and refrigerate in the freezer until well-chilled. Next, make French toast and top with fresh fruit and Creme Anglaise. You can create these bread pudding islands anytime and not have to get out a casserole for bread pudding! Enjoy! Also, thanks to Barbi for helping out with pictures this morning…I had so much fun!

~Crème Anglaise ~
1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
1/3 cup white sugar

Directions
This is a very easy, and quick dessert topping to make on the stove-top. This thick vanilla sauce is silky, sensuous and rich tasting! In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.

While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly (you’re gradually tempering the eggs, so you don’t get scrambled eggs). Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Pour cooked mixture into a bowl and refrigerate in the freezer, until it is nicely chilled.

 ~French Toast (Islands of Bread Pudding)~
4 pieces of bread
2 eggs, beaten
1/3 cup milk or half and half
1 teaspoon vanilla
slivered almonds
1/4 cup each of fresh fruit: raspberries, blueberries and sliced strawberries

In a shallow bowl, whisk eggs, milk and vanilla together until smooth. Heat an electric griddle to 350 degrees and lightly grease with butter. Soak each piece of bread, one at a time in the custard mixture, and place on the griddle.

Add slivered almonds to the surface of each piece of bread.

Press the almonds into the bread with a non-stick spatula.

Once the underside is golden brown, flip french toast over and cook until golden brown and almonds are lightly toasted.

Place one or two slices on a plate

Top with fresh fruit

Top with a generous spoonful of Creme Anglaise and serve. Enjoy! Barbi and I enjoyed this immensely!!

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