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Name: Stevens Fruit Bread And Butter
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 Vanilla Pod; 125 g Sultanas; 475 ml Creme Anglaise Sauce;; 100 g Strawberries; 100 g Blueberries; 225 g Soft Brown Sugar; 12 sl Brioche Bread; 100 g Caster sugar; 225 g Unsalted butter; 120 ml Cooking Brandy; 225 ml Heavy Cream; 1 Lemon; (grated zest); 225 ml milk; 1 Orange; (grated zest); 6 Egg yolks

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INGREDIENTS

1 Vanilla Pod
125 g Sultanas
475 ml Creme Anglaise Sauce;
100 g Strawberries
100 g Blueberries
225 g Soft Brown Sugar
SAUCE ANGLAISE
12 sl Brioche Bread
100 g Caster sugar
225 g Unsalted butter
120 ml Cooking Brandy
225 ml Heavy Cream
1 Lemon; (grated zest)
225 ml milk
1 Orange; (grated zest)
6 Egg yolks

Servings

INSTRUCTIONS

1. Marinade the fruits in the brandy for about 1 hour. 2. Butter the slices of brioche on both sides. 3. Arrange a layer of the bread in a baking dish and cover with some of the marinated fruit. Then sprinkle some of the sugar and pour over some of the sauce anglaise. 4. Build up each layer until the baking tray is full and cover with tin foil. 5. Bake in an oven - Gas Mark 5 / 190?c for approximately 30 minutes and remove foil and crisp and brown for 15 minutes. 6. Cut into rounds and serve with a little of the left over sauce anglaise. Sauce Anglaise 7. Split the vanilla pod and take out the seeds with the back of a small knife. Reserve the pod. 8. Add the seeds to the egg yolks, whisk them with the sugar until light, frothy and doubled in size. 9. Add the vanilla pod to the milk and cream mixture and bring this to the boil carefully in a thick bottomed saucepan. 10. Pour the cream / milk mixture into the egg yolks whisking continuously. Return to the milk saucepan stirring continuously. Heat gently until the mixture thickens and coats the back of a wooden spoon. 11. Remove from the heat. Pass through a sieve (which will extract the vanilla pod) into a clean container and leave to cool before use. NOTES : Chef:Steven Saunders

NOTES

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Stevens Fruit Bread And Butter

1 Vanilla Pod
125 g Sultanas
475 ml Creme Anglaise Sauce;
100 g Strawberries
100 g Blueberries
225 g Soft Brown Sugar
 SAUCE ANGLAISE
12 sl Brioche Bread
100 g Caster sugar
225 g Unsalted butter
120 ml Cooking Brandy
225 ml Heavy Cream
1 Lemon; (grated zest)
225 ml milk
1 Orange; (grated zest)
6 Egg yolks

1. Marinade the fruits in the brandy for about 1 hour.    2. Butter the slices of brioche on both sides.    3. Arrange a layer of the bread in a baking dish and cover with some of the  marinated fruit. Then sprinkle some of the sugar and pour over some of the  sauce anglaise.    4. Build up each layer until the baking tray is full and cover with tin  foil.    5. Bake in an oven - Gas Mark 5 / 190?c for approximately 30 minutes and  remove foil and crisp and brown for 15 minutes.    6. Cut into rounds and serve with a little of the left over sauce anglaise.    Sauce Anglaise    7. Split the vanilla pod and take out the seeds with the back of a small  knife. Reserve the pod.    8. Add the seeds to the egg yolks, whisk them with the sugar until light,  frothy and doubled in size.    9. Add the vanilla pod to the milk and cream mixture and bring this to the  boil carefully in a thick bottomed saucepan.    10. Pour the cream / milk mixture into the egg yolks whisking continuously.  Return to the milk saucepan stirring continuously. Heat gently until the  mixture thickens and coats the back of a wooden spoon.    11. Remove from the heat. Pass through a sieve (which will extract the  vanilla pod) into a clean container and leave to cool before use.        NOTES : Chef:Steven Saunders

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 8 servings

Calories: 912
Calories from Fat: 506 (55%)

Amt Per Serving		% DV

	Total Fat 56.2g	75 %
	Saturated Fat 27.8g	139 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 5.7g
Cholesterol 1339.1mg		412 %
Sodium 343.2mg		12 %
Potassium 376.6mg		10 %
Total Carbohydrate 83.3g		25 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 81.2g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 912

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