Raspberry Bread Pudding with Coffee Crème Anglaise
This recipe is a take on bread and butter pudding, flavoured with coffee and raspberries, and served with a coffee crème anglaise.
Servings: 6
Calories: 357kcal
Equipment
Ingredients
Coffee sugar
- 20 grams coffee beans
- 100 grams granulated sugar
Raspberry bread pudding
- 9 slices bread I used a "carré blanc, ~ basic white bread
- 60 grams unsalted butter more if needed, softened
- 70 grams coffee sugar
- 3 large egg(s)
- 66 grams granulated sugar
- 375 mL whole milk (3.25 % fat)
- 5 mL pure vanilla extract
- 340 grams Fresh raspberries
Coffee crème anglaise
- 250 mL whole milk (3.25 % fat)
- 3 large egg yolk(s)
- 50 grams coffee sugar
Instructions
To make the coffee sugar
- Grind the coffee beans in a coffee grinder. Combine the coffee grinds with the sugar and stir well to mix. Divide the mixture: you will need 50 grams of this coffee sugar for the crème anglaise, the rest (~70 grams) is for the bread pudding.
To make the bread pudding
- Preheat the oven to 350 °F (175 °C). Butter a small 1.4 L (1.5 quart) Pyrex baking dish (or an ovenproof dish).
- Butter one side of each slice of bread then sprinkle generously with coffee sugar, patting it into the butter as you go. Don't worry if you have a few tablespoons leftover.
- Cut and fit 5 slices of the bread in the bottom of the pan in a single layer, then sprinkle with some of the berries (~half). Cut the remaining slices in half diagonally, then arrange them upwards on top of the first layer of the bread so the corners are sticking up.
- Tuck the rest of the berries between the slices. Set aside.
- In a medium bowl, whisk together the eggs, sugar, milk and vanilla. Then drizzle this evenly over the bread slices. If you have any leftover butter or coffee sugar, sprinkle it over top.
- Bake the bread pudding for about 45 minutes, until the custard is set.
- Serve warm.
To make the coffee crème anglaise
- Have a strainer set over a bowl in an ice bath ready.
- In a medium bowl, whisk the yolks with half the coffee sugar until the yolks have lightened in color. Set aside.
- In a medium saucepan, heat the milk with the rest of the coffee sugar.
- When the milk is steamy, pour it over the yolks and whisk to temper the eggs.
- Transfer the mixture back to the saucepan and continue heating on medium–low, stirring constantly with a wooden spoon for about 10 minutes until the mixture coats the back of the spoon.
- Strain the mixture into the bowl over the ice bath and stir every 10 minutes to chill completely.
Video
Notes
For this recipe, I used Parachute coffee
Nutrition
Calories: 357kcal
