Creme Brulee Bread Pudding Domestic Fits

Creme Brulee Bread Pudding Domestic Fits 1 4 cup granulated sugar for brulee crust topping. 3 cups bread, crust removed, cut into 1 inch cubes. preheat oven to 300. in a bowl, combine the yolks and 1 2 cup of sugar and whisk until light and frothy. in a pot, combine the cream, salt and vanilla and heat until steamy but not boiling. remove from heat and allow to cool for about 10. Cut the bread into large 2 inch cubes. scatter over the brown sugar in the bakind dish. in a saucepan, warm the milk, the 2 tablespoon of butter, vanilla, white sugar and pinch of salt just until the butter melts. don't heat too much so eggs don't curdle. remove from stove, add the eggs and whisk to combine.

Creme Brulee Bread Pudding Domestic Fits Creme brulee bread pudding. 3 egg yolks. 1 2 cup of sugar. 1 1 4 cup of heavy cream. 1 tsp vanilla. 1 2 tsp slt. 1 4 cup granulated sugar for brulee crust topping. 3 cups bread, crust removed, cut into 1 inch cubes. preheat oven to 300. in a bowl, combine the yolks and 1 2 cup of sugar and whisk until light and frothy. Grease a 9×13 inch pan, and set aside. cut bread into 2 inch cubes. in a large bowl, mix together bread cubes and pecans. place the mixture evenly in the pan. note: if using pecans, lightly toast them with butter in a saucepan on the stove for a few minutes first. in a medium bowl, whisk eggs and sugar. 2. the next day: spray a 13x9 baking dish with pam and place the stale bread pieces into it. 3. for the crème anglaise: set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water. Heat oven to 350°f. lay bead in greased casserole dish. in a large measuring cup combine milk, butter, eggs, 1 2c.sugar, vanilla. mix well. pour this custard over the bread and let sit just 5 10 minutes. bake at 350 for 60 70 minutes until puffed, golden and set in center.