After being out of style for decades, old-fashioned bread pudding has once again become fashionable. Egg bread, such as or challah and brioche, produces a particularly light, airy texture and rich flavor. Creme anglaise, the classic vanilla custard sauce, elevates the homey pudding to a special-occasion dessert. The currants can be replaced with other dried fruits, such as cherries, diced apricots or cranberries, or even chopped semisweet chocolate or toasted nuts.
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