BRIOCHE-HONEY BREAD PUDDING

Steps:

• 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.