Brown Sugar Bread Pudding With Creme Anglaise - cooking recipe

Ingredients

4 egg whites
1 large egg
1 1/4 cups 2% low-fat milk
3/4 cup fat-free evaporated 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 oil cooking spray
4 teaspoons light brown sugar
1/2 tablespoon butter, cut into small pieces
1/4 cup sliced almonds, toasted
Creme Anglaise
1 3/4 cups 2% low-fat milk
1/3 cup sugar
4 egg yolks
1 teaspoon vanilla extract
2 tablespoons Bourbon
Garnish
cinnamon stick

Preparation

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\u00b0 for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm with 2 tablespoons chilled Creme Anglaise per serving. Garnish, if desired.
Creme Anglaise:
Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.