Ingredients:

  • 1 lb (450g) stale bread (Brioche, Challah, or white loaf), cut into 1-inch cubes
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream (Double Cream)
  • 4 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of freshly grated nutmeg
  • 1 Tbsp unsalted butter (for greasing)
  • 1/2 cup (75g) raisins or currants (optional)
  • 1 1/2 cups (360 ml) whole milk (for sauce)
  • 1/2 cup (120 ml) heavy cream (for sauce)
  • 4 large egg yolks (for sauce)
  • 1/4 cup (50g) granulated sugar (for sauce)
  • 1/2 vanilla bean, split lengthwise (for sauce)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously butter the 9x13 inch baking dish.
  2. Place bread cubes evenly in the prepared dish. Scatter dried fruit (if using) over the top.
  3. In a large bowl, whisk together the 2 cups milk, 1 cup cream, 1/2 cup sugar, eggs, cinnamon, and nutmeg until homogenous.
  4. Gently warm the custard base slightly (do not boil) to help dissolve the sugar, then stir in the vanilla extract. Slowly pour the custard mixture evenly over the bread, ensuring all pieces are saturated. Press down gently to encourage soaking.
  5. Let the bread soak undisturbed for a minimum of 30 minutes at room temperature to ensure maximum saturation.
  6. Bake for 45–55 minutes. The pudding is done when the edges are browned, the centre is mostly set (with a slight jiggle), and a skewer inserted comes out relatively clean.
  7. While the pudding bakes, prepare the sauce: In a saucepan, combine the 1 1/2 cups milk, 1/2 cup cream, and the scraped seeds/pod of the vanilla bean. Heat gently until steaming, just before simmering. Remove from heat.
  8. In a separate bowl, vigorously whisk the 4 egg yolks and 1/4 cup sugar until pale yellow and ribbons slightly (ribbon stage).
  9. Temper the eggs by very slowly drizzling about one-third of the hot dairy mixture into the yolk mixture while whisking constantly.
  10. Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Cook over low heat, stirring constantly with a spatula, until the sauce coats the back of a spoon (Nappe stage). Do not allow it to boil.
  11. Immediately strain the Crème Anglaise through a fine-mesh sieve into a clean bowl to stop the cooking process. Let rest for 10 minutes before serving warm over the pudding.