Spicy Bread Pudding Soufflé with Crème Anglaise

It’s a simple recipe with the use of stale bread. For 6 serves.


Ingredients and Instructions:


  • 5 tbsp sugar
  • 1 tbsp pumpkin spice mix
  • vanilla
  • 3 egg yolks
  • 3 egg whites
  • 150 ml milk
  • 150 ml cream
  • 5-7 slices of stale bread, cut into small cubes

Beat the egg yolks with the sugar, vanilla and the spices then add the milk and cream into it. Soak the bread cubes in this mixture for 1 hour.
Preheat the oven to 180°C.
Whisk the egg whites and gently fold with the bread mixture.
Brush 6 ramekin or soufflé molds with butter and pour the pudding into them.
Pour some water into a baking tray and put the molds on it. It will create steam and helps to make the soufflé higher and more fluffy.
Bake the pudding for 30-40 minutes.

Crème Anglaise

  • 100 ml milk
  • 100 ml cream
  • 1 vanilla bean
  • 2 large egg yolks
  • 35 g icing sugar

Combine milk, cream and vanilla in a pot and let it simmer for 5 minutes.
Whisk the egg yolks with the sugar until it’s light and fluffy.
Slowly pour the hot milk mixture into the egg mixture. Whisk it vigorously to avoid boiling the eggs.
Pour back the combined mixture into the pot and boil it on medium heat. Stir it constantly with a whisk for about 4 minutes.
When slightly thickened, make a spoon test. Dip a clean spoon into the cream to cover it. Pass your finger along the back of the spoon. If a clean trace remaining, the cream is ready.
Pour into a serving bowl.

The bread pudding can be served both hot and cold with the english cream.



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