Raisin Bread Pudding with French Vanilla Crème Anglaise
Ingredients:
For the bread pudding:
For the crème anglaise:
Directions:
- First, make the crème anglaise: In a small bowl, whisk together the yolks and the sugar until light yellow and thoroughly combined. Set aside. In a small saucepan, heat the creamer over medium heat, stirring frequently, until hot and steamy.
- Slowly add about 2 tablespoons of the hot creamer to the egg mixture, about ½ tablespoon at a time, whisking continuously. {This is called “tempering” and will raise the temperature of the egg yolks to keep them from scrambling once added to the hot creamer.} Slowly stream the egg mixture back into the hot creamer, again whisking continuously. Cook for an additional 3-5 minutes over medium to medium-low heat (do not allow the mixture to boil), stirring constantly, until the mixture is slightly thickened and coats the back of a spoon.
- Remove from heat and transfer to a bowl, cover with plastic wrap, and allow to cool in the fridge until ready to serve. The crème will thicken significantly as it cools, so do not worry if it seems a bit thin at first.
- To make the bread pudding: Place the cubed bread in a bowl. Whisk together the creamer and egg; pour over the bread and stir to combine. Allow to sit while you preheat the oven to 350 degrees.
- Once the oven is preheated, divide the mixture into two greased 6-ounce ramekins. Place on a baking sheet and bake for about 30 minutes, or until golden brown around the edges and a few pricks with a toothpick show no signs of runny egg. Serve warm with French Vanilla Crème Anglaise.
Nutritional information per serving :
Calories: 525
Fat: 16 grams
Carbohydrates: 75 grams
Fiber: 4.5 grams
Protein: 10 grams
Weight Watchers Points: 11