1 loaf Pullman or Texas toast
1lb Butter (softened)
1 Cup Raisins (soaked in Irish mist or water)
6 Egg Yolks
2 Cups Sugar
1 Vanilla Bean Split or 1t Vanilla Extract
4 Cups Heavy cream
½lb Butter (chilled)
½lb Brown Sugar
1 Cup Heavy cream
1. Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
2. Cut the “sandwiches” in ½ on an angle (from corner to corner)
3. Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the “sandwiches” in the anglaise and place in the baking dish, layer the bread and a sprinkling of soaked raisins as you go until done.
4. Bake covered in a Bain Marie at 375 degrees for 35 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
5. Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce.
For Creme Anglaise:
1. Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well.
2. When the creams reaches the almost boiling point, turn off and remove the pot from the flame.
3. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well.
4. Then add the yolk sugar mixure to the cream, whisk well so that it does not curdle.
5. Place over a low flame for 2 minutes whisking until it starts to thicken. Strain and allow to cool at room temperature.
For Caramel Sauce:
1. Combine the sugar and butter in pot and cook over a medium high flame.
2. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. Allow to cool to room temperature.