Brioche-honey Bread Pudding

Total Time: 10 hrs Preparation Time: 9 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 1/2 lb fresh challah or 1/2 lb brioche bread, in 1/2 inch cubes (6 packed cups)
• 1 tablespoon unsalted butter
• 8 large eggs
• 2 cups heavy cream
• 2 cups milk
• 1 cup honey
• 1 1/2 tablespoons vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• confectioners' sugar
• 6 large egg yolks
• 6 tablespoons sugar
• 2 cups milk
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350f.
• 2 bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
• 3 let cool.
• 4 shut off the oven with butter, grease shallow 3 qt baking dish.
• 5 in a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
• 6 add bread: pour into baking dish.
• 7 cover and chill overnight preheat oven to 350f.
• 8 bring 8 cups of water to boil uncover bread mixture.
• 9 place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
• 10 bake 1 hour or until a knife tests clean.
• 11 let cool on rack until warm.
• 12 dust with confectioners sugar and serve with creme anglaise creme anglaise: in a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes in a medium saucepan, heat milk over medium heat until form around edge.
• 13 slowly whisk hot milk into yolk mixture, pour back into saucepan.
• 14 place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
• 15 should be the consistancy of eggnog- about 10 minutes or until 170f.
• 16 remove from heat; stir in vanilla.
• 17 strain through sieve into bowl.
• 18 set bowl of sauce in ice bath.
• 19 stir continuously with rubber until cool.
• 20 transfer to serving pitcher; cover with plastic.