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Milk Tea Bread Pudding With Crème Anglaise
Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding.
👥 8 Servings👤 Peter Som📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●whisk
- ●pan
- ●baking dish
- ●bowl
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 300°. Spread out brioche on a rimmed baking sheet. Bake, tossing halfway through and reducing oven temperature if browning too fast, until brioche is very dry and lightly toasted, 25–⏱️ 35 minutes. Let cool.
2
Meanwhile, bring condensed milk and half-and-half to a bare simmer in a medium saucepan over medium heat. Remove from heat and whisk in granulated sugar, salt, and vanilla until sugar is dissolved. Add tea bags and let sit ⏱️ 25 minutes.
3
Remove tea bags from pan, wringing them out over pan; discard tea bags. Whisk egg yolks and egg into tea mixture until incorporated.
large egg yolks4large egg1
4
Increase oven temperature to 350°. Butter a 13x9" baking dish. Arrange brioche in an even layer in baking dish and scatter raisins on top. Pour custard mixture over; toss brioche to coat, then press down lightly to partially submerge. Let sit ⏱️ 20 minutes to give brioche time to soak up custard.
5
Bake bread pudding until golden brown and custard is puffed and just set (it should barely jiggle when gently shaken), 35–⏱️ 40 minutes. Let cool ⏱️ 20 minutes before serving.
6
Meanwhile, heat ice cream in a small saucepan over low heat, stirring occasionally, until melted and just warmed through (do not simmer), 5–⏱️ 8 minutes. Transfer crème anglaise to a small pitcher or bowl.
7
Dust bread pudding with powdered sugar, then cut into squares and divide among plates. Drizzle crème anglaise over and arrange lychees around if desired. Serve remaining crème anglaise alongside.
Powdered sugar (for dusting)
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