There are some wonderful dessert recipes in Ina Garten that are easy to produce, but so spectacular to serve to guests. One of them is her dessert of bread pudding, which she brought with a sauce to the next level that simply takes seconds to produce, but sounds so fancy: crème anglaise.
A decadent dessert is the Barefoot Contessa’s bread pudding.
Garten explained during an episode of Barefoot Contessa: Cook Like a Pro, that her “seriously decadent” bread pudding dessert is a favorite of the crowd. “It doesn’t seem like anything special, but when you make a really good pudding, everyone wants it,” she noted.
She uses both to achieve the right consistency, rather than either using slices or cubes of bread. “The flavor is very important to me, of course, but the texture is just as important,” she explained.
Her preferred bread is brioche. “When you raise the bar for the bread, the quality of the bread pudding changes,” she says.
After assembling, to ensure that the dessert cooks uniformly, the baking dish is put in a larger pan for a hot water bath.
Ina Garten’s vanilla brioche bread pudding recipe.
A rich and tasty dessert that is simple to prepare and fills a large crowd is Ina Garten’s recipe for Vanilla Brioche Bread Pudding.
1 (12-ounce) brioche loaf3 extra-large whole eggs 8 extra-large egg yolks 4 cups half-and-a-half cups 1 cup whole milk 1 1/4 cups granulated sugar 2 teaspoons pure vanilla extract Powdered sugar for dusting 2 pints vanilla ice cream, melted Preheat oven to 350 degrees Fahrenheit. Break the bread and put it on a baking sheet into five 3⁄4-inch-thick slices.
Break the remaining bread into 1-inch cubes and spread over a second baking sheet and cook until lightly toasted, for 5 minutes. Garten states that the moisture from the bread is extracted in order to properly absorb the pudding.
Put the eggs, egg yolks, half-and-a-half, milk, granulated sugar, vanilla, and vanilla bean pulp in a bowl to prepare the pudding.
By putting the bread slices first in a rectangular baking dish (10 x 12 x 2 inches), assemble the dessert and then place the cubed bread on top. Over the bread, pour the pudding so that it is filled with pudding. Let the dish sit for 10 minutes so that it is absorbed by the pudding.
In a larger pan, place the baking dish and pour an inch of hot water into the bigger pan.
To allow the steam to escape, cover it with foil and poke a few holes in it.
Bake for 45 minutes, remove the cover and bake for an additional 45 minutes.
When a knife inserted in the middle comes out clean, the dessert is finished.
With powdered sugar, the cake can be dusted and eaten with a delicious custard called Crème Anglaise.
This “magic” ingredient that improves the chocolate flavor is used in the Ina Garten brownies recipe
A great (and easy) addition to Ina Garten’s delicious sauce is
For bread pudding, Garten adds a simple sauce that needs just one ingredient – ice cream. The Barefoot Contessa describes the best way to make crème anglaise, instead of mixing ingredients to produce a sauce.
“Here’s a trick for crème anglaise. Vanilla ice cream is crème anglaise that has been frozen,” she explained. “All you have to do is thaw some ice cream and voila, you have crème anglaise.”
For the ice cream to melt into a perfect sauce that can be drizzled over a slice of bread pudding, it literally takes seconds in the microwave.