Jersey Apple and Cinnamon Bread Pudding with Crème Anglaise

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with Jersey butter.

In a large bowl, toss the cubed bread with the melted Jersey butter, granulated sugar, cinnamon, and nutmeg (if using).

Arrange half of the bread mixture in the prepared baking dish. Layer the sliced Jersey apples evenly over the bread.

Top with the remaining bread mixture.

In a separate bowl, whisk together the eggs, Jersey milk, heavy cream, vanilla extract, and salt.

Pour the custard mixture evenly over the bread and apple mixture. Gently press down on the bread to ensure it is submerged in the liquid.

Let the bread pudding sit for 15-20 minutes to allow the bread to absorb the custard. Alternatively, refrigerate overnight for a richer, deeper flavour.

Bake in the preheated oven for 35-40 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out mostly clean.

While the bread pudding is baking, prepare the crème anglaise.

For the Crème Anglaise: In a saucepan, combine the Jersey milk and the vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 10 minutes.

In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick.

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Remove the vanilla bean.

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not boil!

Strain the crème anglaise through a fine-mesh sieve into a clean bowl. Let cool slightly, then cover and refrigerate until ready to serve.

Let the bread pudding cool slightly before serving. Serve warm with a generous drizzle of cold crème anglaise.