brioche bread pudding with bacon crème anglaise

How To Make brioche bread pudding with bacon crème anglaise

• 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.
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