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Poha Bread Pudding with Anglaise Sauce

Demonstrated by: Göran V. Streng, Executive Chef, Hawaii Prince Hotel.
Holiday Desserts on December 16, 2000.

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Ingredients:

Poha Bread Pudding with Anglaise Sauce

Pudding:

  • 1 loaf sliced French toast bread*
  • 1/2 cup poha (gooseberry) jam or preserves
  • 1/2 cup macadamia nut bits
  • 1/2 cup currants
  • 1 quart milk
  • 1 cup sugar
  • 8 eggs
  • 4 egg yolks
  • 1 teaspoon vanilla

Sauce:

  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Directions:

Pudding:

  1. Preheat electric oven to 350°F.
  2. Cut bread slices in half; layer half of the slices in a 13 x 9 x 2-inch baking pan.
  3. Top with poha jam, nuts, and currants.
  4. Place a second layer of bread slices over filling.
  5. Combine remaining ingredients; mix well.
  6. Strain and pour over bread.
  7. Place pan into a larger pan filled with hot water and bake for one hour or until a knife inserted in the center comes out cleans.
  8. Serve with Anglaise Sauce.

Makes 8 to 10 servings.

*French bread slices, chopped Danish pastries, torn croissants, or other left-over bread can be used

Sauce:

  1. In a heavy saucepan, heat milk and cream.
  2. Combine egg yolks and sugar.
  3. Whisking constantly, pour egg mixture into hot milk mixture.
  4. Add vanilla.
  5. Cook, stirring constantly, until mixture reaches 170°F or until thick.
  6. Strain and cool immediately in a bowl of ice.

Makes 2 cups

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