Cream Cheese Bread Pudding with Creme Anglaise Sauce

6:25 AM

This may sound silly to most of you, but I have never, ever had bread pudding before. Ever. Pretty sad, really, since I really do want to be a "foodie," yet when I cannot even say I've had something as basic as bread pudding, its time to do something about it. And that's why I've started this challenge for myself - to force myself to try new things and teach myself how to cook.

Anywho, Baking Bites is one of my favorite blogs - nearly every single recipe there I have copied in hopes to prepare one day. Today's Cream Cheese Bread Pudding was definitely one of those recipes that called out for me, mainly due to the "cream cheese" in the title. Oh cream cheese, how happy we could be together....

*Ahem* Back to the bread pudding. I had a loaf of "big" sized bread sitting in my pantry aging and needing to be used, so I was extremely excited to give this recipe a shot. Again, like many other recipes I've tried, this was really easy to make and really delicious looking in a rustic-type of way. And it tasted great. Really great. The recipe says to serve with Creme Anglaise sauce, which I was nearly in tears when I realized that I forgot to buy the ingredients to make it with. I can't even imagine how fabulous it must be with a creamy sweet sauce over top - I will NOT forget to make that next time! I can't think of a better way to save a dying loaf of bread!

Cream Cheese Bread Pudding
Serves 20

8 ounces cream cheese, room temperature
1 cup sugar
3 large eggs
2 1/2 cups milk
1 tablespoon vanilla extract
10-11 cups white bread, cubed

1. Preheat oven to 350˚ and lightly grease a 9×13-inch baking pan.

2. In a large bowl, cream together cream cheese and sugar until fluffy. Beat in eggs, mixing at medium speed until very smooth, then slowly blend in milk and vanilla extract. Dump all bread cubes into the bowl and press with a spatula to soak up the liquid. Pour into prepared pan and gently smooth into an even layer.

3. Bake for 30 minutes, until pudding springs back slightly when you touch the top and the edges begin to turn golden.

4. Cool for at least 15 minutes before serving.

5. Serve with vanilla ice cream or Creme Anglaise sauce.

*Note: You should be able to halve this recipe without much problem, using an 8×8-inch baking pan.

Creme Anglaise

1 1/4 cups cream
1/2 vanilla bean
4 large egg yolks
1/3 cup white sugar

1. In a small saucepan, cook cream and vanilla bean over medium-low heat until cream almost comes to a simmer.

2. In a medium bowl, whisk together egg yolks and sugar. Whisking constantly, gradually drizzle hot cream into egg yolk mixture a little at a time, until about half of the cream has been added and mixture is hot. Add egg mixture to remaining cream and return the saucepan to the stove. Cook, stirring frequently, until sauce thickens and coats the back of a spoon. Do not overcook.
3. Pour through a strainer into a clean container.

4. Remove the vanilla bean from the strainer and scrape out the seeds. Stir into creme anglaise, then place a sheet of plastic wrap on top to prevent a skin from forming.

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