I love being in our bakery. In fact, I find it difficult to leave at the end of each day, especially when the bread puddings are just out of the oven and cooling on the rack. I think these are the most decadently-delicious, magically- beautiful desserts I have ever eaten. For me, it is all about the crme anglaise— I have been known to sip it straight from the bowl, or seen pouring some over a slice of chocolate cake, and always churning it into my favorite ice cream. What you will need to make this winning dessert, is good quality bread, crème anglaise and some raspberries. Don't think of these as dinner parties desserts only— you can surprise everyone at your Super Bowl Party next week. If you think the ball game will put your friends over the edge—screaming for joy over the score, wait until you hear the wows, groans, and sighs while they devour the 'gold team line-up' in the photo above. You will be the one with the winning score. Here is the recipe from my cookbook, Sarabeth's Bakery: From My Hands to Yours.
Raspberry Bread Pudding
Makes 8 puddings
Baker’s Note: You will need eight 3-inch-diameter by 2 3/8-inches tall entremet rings for the puddings.
Softened butter for the entremet rings
1 large loaf (1 ½ pounds) firm white sandwich bread, such as Pain de Mie, preferably unsliced
One 6-ounce container fresh raspberries
3 cups heavy cream
3 cups whole milk
1 ½ cups sugar
Seeds from 2 Vanilla Beans
16 large egg yolks
Raspberry Sauce (RECIPE BELOW)
Two 6-ounce containers fresh raspberries
3 tablespoons superfine sugar
Confectioners sugar for garnish
1. Position racks in the center and top third of the oven and preheat to 325°F. Lightly butter the insides of eight 3-inch diameter by 2 3/8-inches tall metal entremet rings. Line a half-sheet pan with parchment paper. Place the rings on the pan.
2. Cut the entire loaf of bread into ⅓-inch thick slices and then discard the ends. Using one of the entremet rings like a cookie cutter, cut out 8 circles of bread, and set aside. Remove the crust from the remaining slices, and cut the bread into ⅓-inch cubes. You should have 7 cups of bread cubes.
3. Spread the cubes on two additional half-sheet pans. Bake, stirring the cubes occasionally, until lightly toasted, about 15 minutes. (Keep your eyes on them; they burn easily.)Transfer the cubes to a large bowl. Reduce the oven temperature to 250°F.
4. To make the crème anglaise. Pour the cream and milk into a heavy-bottomed saucepan, and add the sugar. Cut the vanilla beans open lengthwise and remove the seeds, using the tip of a small knife, add them to the saucepan. Add the empty bean. Whisk the egg yolks in a large heatproof bowl and place near the stove. Place a fine-mesh wire sieve over a second heatproof bowl placed in a larger bowl filled with an ice bath.
5. Heat the cream mixture over medium heat, stirring often with the silicone spatula to dissolve the sugar, until the mixture is very hot but not simmering. Gradually whisk about half of the cream mixture into the yolks. Pour this mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the crème anglaise is thick enough to nicely coat the spatula. (A finger run through the custard on the spatula will cut a swath, and an instant-read thermometer will read 180°F.) Immediately strain the custard through the sieve into the bowl in the ice bath to remove any bits of cooked egg whites. Discard the vanilla bean. Cool for 15 minutes.
6. Measure 1 1/4 cups of the creme anglaise into a glass measuring cup; cool completely, cover, and refrigerate. Reserve as the sauce for serving the pudding.
7. Pour 4 cups of the remaining warm crème anglaise over the bread cubes and stir gently. Let stand until the bread has soaked up the custard, about 20 minutes. If the mixture looks dry, add more creme anglaise as needed.
8. Fit a bread round into the bottom of each entremet ring; it should make a tight fit. Pour about 2 tablespoons of the crème anglaise into each ring to cover the round. Let stand until softened, about 5 minutes.
9. Using a 2-inch diameter ice-cream scoop, carefully fill each entremet ring halfway with the bread cube mixture. Use your fingers to evenly spread out the mixture, taking care that there are no air pockets. Put a tablespoon of cream anglaise in each ring. Place 4-5 raspberries in the center of each pudding. Fill with the remaining bread cube mixture. Carefully pour enough of the remaining creme anglasie to cover the cubes. Gently poke your fingers into each pudding to distribute the anglaise between the cubes. Each ring should be filled to the top. Depending on the consistency and soaking power of the bread, you may have leftover crème anglaise.
10. Carefully transfer the pan of puddings to the oven. Bake until the puddings bounce back when lightly pressed in the centers, about 50 minutes. Let cool until tepid, about 1 1/2 hours. Slip off the rings.
TO MAKE THE RASPBERRY SAUCE
Combine the raspberries, and sugar in a nonreactive small saucepan. Cook over medium heat, stirring occasionally to dissolve the sugar, until the berries have given off some juices and they come to a boil. Transfer to a fine-mesh wire sieve set over a bowl. Using a silicone spatula (which won’t stain like a rubber spatula), rub the berries and juices through the sieve. This will take some elbow grease and patience. Discard the seeds in the sieve. Transfer the sauce to a covered container. (The sauce can be made up to 3 days ahead, covered and refrigerated.)
For each serving, place a pudding on a dessert plate. Sift a light coating of confectioners sugar on top. Spoon about 2 ½ tablespoons of the reserved crème anglaise around the pudding. Using a dessert spoon, drop 4 or 5 ¼-teaspoon spoonfuls of the raspberry sauce, spaced at equal distances around the pudding. Drag the tip of a small sharp knife through the drops of raspberry sauce to make heart shapes. Serve at once.
, Raspberry Bread Pudding
, Sarabeth's Bakery:From My Hands to Yours
, super bowl
, Super Bowl Bread Pudding
At the Bakery,