French Vanilla Cappuccino Bread Pudding with Crème Anglaise

For Bread Pudding:

• Mix together the sugar and Hill Bros.® French Vanilla Cappuccino Mix.
• Add eggs and beat with a whisk to dissolve sugar.
• Add 3 cups Half & Half and vanilla bean paste. Mix thoroughly.
• Add bread cubes and soak for 20 minutes. Stir them a few times to be sure all bread absorbs the custard.
• Butter all sides of a 4 quart casserole dish or 9”x 7” pan.
• Add custard-soaked bread cubes to pan, pushing them into the pan. Pour any remaining custard over the bread.
• Bake at 350° degree for 45-55 minutes or until pudding is firm and not squishy.
• Mix together the confectioners sugar, 1 Tbsp. Half & Half, and coffee to form a thick glaze.
• Remove pudding from the oven and pour the glaze all over the top. Lift the pan, allowing glaze to roll over the sides.
• Serve warm with Crème Anglaise.

For Crème Anglaise:

• Add milk and cream to a sauce pan and bring up to a simmer; do not boil.
• In a separate pan, combine egg yolks and sugar, and blend until sugar begins to dissolve.
• Slowly stream the contents of the pan into the egg and sugar mixture to raise the temperature of the eggs. It’s important to slowly raise the temperature of the egg yolks so they don’t scramble.
• Return mixture to the stove. Allow crème to thicken over medium-low heat until mixture coats the back of a spoon.
• Strain sauce through a sieve to remove any lumps. Serve warm with bread pudding.