Cinnamon Crunch Bread Pudding with Creme Anglaise Couple changes: Because I used cinnamon raisin bread, I did not add any sugar to the custard. Instead of 1 tsp vanilla, I used a ½ tsp almond extract and a ½ tsp vanilla extract. I added ½ tsp of allspice. A cup of cream rather than ¾ c 2 yolks + 2 whole eggs, rather than 4 whole eggs. Before adding custard to bread, I put some melted butter in baking dish and coated pieces of bread. Then poured custard over, then added cinmon crunch topping.
Cinnamon Crunch Bread Pudding with Creme Anglaise - Seasons and Suppers