As the bread pudding bakes, make the crème anglaise by adding the cream and milk to a saucepan over medium heat and heat to scalding, but not boiling (about 180-190 degrees). As the milks heat ...

milk tea is very drinkable on its own and is an irresistible base for this bread pudding. Melted and warmed vanilla ice cream makes for a lightning-fast, no-stress crème anglaise. All products ...

Pour the cream and egg mixture (custard) over the brioche. Mix the custard into the bread and set aside allowing ... Serve warm with nutmeg-scented cream anglaise and bourbon caramel sauce.

Remove from oven. Brush melted butter over top of baked bread pudding. In a medium saucepan, combine heavy cream and vanilla. Heat the mixture until it simmers. Remove from heat. Whisk egg yolks ...

The location has closed, but the bread pudding lives on ... chips are doused with crème anglaise, baked and topped with a scoop of vanilla bean ice cream. What could be better?

Some desserts exist for show; others, like bread and butter pudding ... 500ml crème anglaise 50g raisins 50g demerara sugar 1 ...

The base of that custard is typically made with ingredients like cream ... milk in the base of the bread pudding, you can ...

Bread pudding can be eaten as is, but serve it with a scoop of ice cream or a drizzle of crème anglaise (perhaps spiked with Irish cream) to take it over the top. Preheat oven to 350°F.