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Photo: Randy Mayor; Styling: Fonda Shaia Photo by: Photo: Randy Mayor; Styling: Fonda Shaia

Brown Sugar Bread Pudding with Crème Anglaise

Cooking Light JUNE 1999

  • Yield: 10 servings


  • 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
  • 1 3/4 cups Crème Anglaise, chilled


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.

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 15%
  • Fat: 5.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.3g
  • Carbohydrate: 57.5g
  • Fiber: 1.1g
  • Cholesterol: 116mg
  • Iron: 2.1mg
  • Sodium: 311mg
  • Calcium: 206mg