Bread pudding

Pete's Cafe's bread pudding comes drizzled with caramel sauce and a creme anglaise. Recipe (Kirk McKoy / Los Amgeles Times / August 2, 2011)

Dear SOS: I have had this wonderful bread pudding at Pete's Cafe & Bar on 4th and Main in downtown L.A. Could you please get me the recipe?

Kim Banfal

Culver City

Dear Kim: Sometimes nothing beats a warm serving of bread pudding for dessert … that is, unless you top it with a drizzle of rich caramel and crème anglaise. Pete's was happy to share its recipe for this classic comfort dessert, which we've adapted below. Enjoy!

Pete's bread pudding

Total time: 1½ hours

Servings: 8 to 12

Note: Adapted from Pete's Cafe & Bar in downtown Los Angeles.

Crème anglaise

4 egg yolks

1/3 cup sugar

1 pint milk

1/4 vanilla bean, scraped

1. In a medium bowl, whisk together the yolks and sugar. Set aside.

2. In a medium, heavy-bottom saucepan, combine the milk and vanilla bean seeds and pod. Heat the milk over medium-high heat until hot, 5 minutes.

3. Whisk one-half cup of the hot milk mixture into the yolks to temper the eggs, then pour the egg mixture into the saucepan, whisking it in with the milk to form a custard base.

4. Heat the base over medium heat, stirring constantly, until it thickens to form a custard. The custard is ready when it coats the back of a spoon.

5. Immediately remove from heat and strain into a bowl set over a larger bowl of ice water to stop the cooking. Stir the custard until cold, then remove to a medium bowl, cover and refrigerate until needed. This makes 1 pint crème anglaise, possibly more than is needed for the remainder of the recipe. The custard will keep, covered and refrigerated, for up to 1 week.

Caramel sauce