Brioche-Honey Bread Pudding - cooking recipe

Ingredients

1/2 lb fresh challah or 1/2 lb brioche bread, in 1/2 inch cubes (6 packed cups)
1 tablespoon unsalted butter
8 large eggs
2 cups heavy cream
2 cups milk
1 cup honey
1 1/2 tablespoons vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
confectioners' sugar
Creme Anglaise
6 large egg yolks
6 tablespoons sugar
2 cups milk
2 teaspoons vanilla extract

Preparation

Preheat oven to 350F.
Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
Let cool.
Shut off the oven With butter, grease shallow 3 qt baking dish.
In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
Add bread: pour into baking dish.
Cover and chill overnight Preheat oven to 350F.
Bring 8 cups of water to boil Uncover bread mixture.
Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
Bake 1 hour or until a knife tests clean.
Let cool on rack until warm.
Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
Slowly whisk hot milk into yolk mixture, pour back into saucepan.
Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
Should be the consistancy of eggnog- about 10 minutes or until 170F.
Remove from heat; stir in vanilla.
Strain through sieve into bowl.
Set bowl of sauce in ice bath.
Stir continuously with rubber until cool.
Transfer to serving pitcher; cover with plastic.