BRIOCHE BREAD PUDDING WITH BACON CRèME ANGLAISE

Brioche Bread Pudding with Bacon Crème Anglaise image

Provided by Maggie Barkoviak

Number Of Ingredients 16

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BREAD PUDDING
1 loaf brioche bread
2 c milk
2 c heavy cream
4 eggs
4 egg yolks
1 c sugar
1 Tbsp vanilla extract
SAUCE
8 oz bacon, rendered in oven until crispy
1/2 lb butter
1/2 lb dark brown sugar
2 c maple syrup
2 c heavy cream
1 Tbsp vanilla extract
bananas, sliced

Steps:

1. Cut the crust off brioche. Cut brioche into 1-inch cubes.
2. Spread them in a shallow pan and set aside. Mix the remaining ingredients, using an immersion blender.
3. Strain the mixture and pour over the brioche, mixing well. Cover in plastic and refrigerate overnight.
4. Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1½ inches thick. Sprinkle the top with sugar. Bake in 350° oven for 20 to 30 minutes, until golden brown.
5. SAUCE: In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
6. Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce. To serve, cut the bread pudding into squares or rectangles. Top with a layer of fresh banana slices and sprinkle a thin layer of sugar on top. Use a torch on the dish to caramelize the sugar. Cover with sauce.