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Brown Sugar Bread Pudding With Crème Anglaise

Brown Sugar Bread Pudding With Crème Anglaise

We prefer fresh French bread from the bakery to achieve the crispiest top and softest center. Save the egg yolks from the separated eggs for the Crème Anglaise.

Southern Living OCTOBER 2005

  • Yield: Makes 9 servings (serving size: 1 serving bread pudding and 2 tablespoons crème anglaise)
  • Prep time:30 Minutes
  • Stand:10 Minutes
  • Bake:35 Minutes


  • 4 egg whites
  • 1 large egg
  • 1 1/4 cups 2% reduced-fat milk
  • 3/4 cup evaporated fat-free milk
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 teaspoons vanilla extract
  • 1 (12-ounce) French bread loaf, cut into 1-inch cubes (about 8 cups)
  • Vegetable cooking spray
  • 4 teaspoons light brown sugar
  • 1/2 tablespoon butter, cut into small pieces
  • 1/4 cup sliced almonds, toasted
  • Crème Anglaise
  • Garnish: cinnamon sticks


Whisk together egg whites and egg in a medium bowl until blended. Whisk in reduced-fat milk and next 7 ingredients.

Arrange bread cubes in an 8-inch square pan coated with cooking spray. Pour egg mixture evenly over bread. Sprinkle evenly with 4 teaspoons brown sugar, butter, and almonds. Press down gently on bread cubes, and let stand 10 minutes.

Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm with 2 tablespoons chilled Crème Anglaise per serving. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 21%
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.2g
  • Carbohydrate: 39.6g
  • Fiber: 1.6g
  • Cholesterol: 81mg
  • Iron: 1.4mg
  • Sodium: 363mg
  • Calcium: 183mg

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Brown Sugar Bread Pudding With Crème Anglaise recipe