prep time: 12 minutes, plus time to cool the bread (not including time to make the crème anglaise)
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cook time: 1 hour 45 minutes
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yield: 12 servings
prep time: 12 minutes, plus time to cool the bread (not including time to make the crème anglaise)
•
cook time: 1 hour 45 minutes
•
yield: 12 servings
If you try making the bread for this dessert with a carton of egg whites, you will not end up with an airy bread. It is best to use real eggs and separate the whites from the yolks yourself. Egg whites from a carton do not whip as well, and you will end up with a soufflé-like bread instead of a fluffy and airy bread.
bread:
½ cup unflavored egg white protein powder
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here ) (optional)
12 large egg whites
2 teaspoons cream of tartar
1 teaspoon vanilla extract
pudding:
1 cup unsweetened, unflavored almond milk (or full-fat coconut milk for nut-free)
½ cup full-fat coconut milk
3 large eggs
⅔ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here ) (optional)
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
Seeds scraped from 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1½ recipes Vanilla Bean Crème Anglaise ( see here ), warm or chilled
1. To make the bread: Preheat the oven to 350°F. Grease a 13 by 9-inch casserole dish. Sift the protein powder and sweetener together and set aside. In a large, scrupulously clean metal bowl, whip the egg whites until foamy (save the yolks for the crème anglaise). Add the cream of tartar and continue to beat until very stiff (when the whites are sufficiently whipped, you should be able to turn the bowl upside down and the whites won’t fall out). Add the vanilla extract and whisk to combine. Quickly fold in the protein powder mixture. Pour into the prepared pan. Bake for 45 minutes, until light golden brown. Remove from the oven and let cool completely in the pan. Once completely cool, cut into 1-inch cubes and place in a mixing bowl (see tip).
2. To make the pudding: Preheat the oven to 350°F. Grease an 11 by 7-inch baking dish. Cover the cubed bread with the almond milk and coconut milk; set aside. In another bowl, combine the eggs, sweetener, cinnamon, salt, and vanilla; blend well. Pour the egg mixture over the soaked bread and stir to blend. Pour the bread cube mixture into the prepared baking dish.
3. Bake for 45 to 60 minutes, until set. Remove from the oven, allow to cool to room temperature, then cut into 12 pieces.
4. To serve, pour about 2 tablespoons of crème anglaise over each piece of bread pudding (only sauce pieces of pudding that you plan to serve right away). Store leftover bread pudding and crème anglaise separately in airtight containers in the fridge for up to 3 days.
busy family tip: The bread can be made a day ahead, cooled to room temperature, and then placed in the fridge overnight. The next day, cube it and continue with the recipe. The crème anglaise can be made ahead of time as well.
