Bread Pudding

Formula:
Half of a baguette, or equivalent amounts of sweet breads
Roughly 20 oz. Crème Anglaise

Tools: bread pan, larger pan


MOP:
Slice bread into half slices or small cubes. Arrange the bread slices so they over lap in pan.
Pour the prepared crème anglaise over the bread in the pan. Let stand, refrigerated, for an hour so the bread fully absorbs the liquid.

Set the pan in a larger pan containing about 1 1/2 inch of water (have the water bath go up to half the height of the custard).

Place in a preheated oven: 300 °F deck oven/conduction oven, without rack, 0-10-10 setting with dampers open. 250°-275°F convection oven with a cover when baked. Approximately 40 min to 1 hour.

Let cool before serving. Serve either cold or at room temp.