Brown Sugar Bread Pudding with Crème Anglaise

Brown Sugar Bread Pudding with Crème Anglaise Recipe
Photo: Randy Mayor; Styling: Fonda Shaia

Recipe from

Cooking Light

Nutritional Information

Calories 319
Caloriesfromfat 15 %
Fat 5.4 g
Satfat 2.1 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 10.3 g
Carbohydrate 57.5 g
Fiber 1.1 g
Cholesterol 116 mg
Iron 2.1 mg
Sodium 311 mg
Calcium 206 mg


1 cup dried mixed fruit, chopped
1 cup pineapple juice
1/4 cup packed brown sugar
4 large egg whites
1 large egg
1 1/4 cups 2% reduced-fat milk
3/4 cup evaporated fat-free milk
1/3 cup packed brown sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
Cooking spray
4 teaspoons brown sugar
1 1/2 teaspoons butter, cut into small pieces


Preheat oven to 350°.

Combine the first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes). Remove from heat.

Combine egg whites and egg in a medium bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of bread slices, slightly overlapping, in the bottom of an 8-inch baking pan coated with cooking spray. Spoon fruit mixture evenly over bread. Arrange remaining bread over the fruit mixture. Pour egg mixture over bread. Sprinkle top with 4 teaspoons brown sugar and butter. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Crème Anglaise.

Jim Fobel,

Cooking Light

June 1999
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