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1
Preheat oven to 350F.
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2
Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
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3
Let cool.
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4
Shut off the oven With butter, grease shallow 3 qt baking dish.
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5
In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
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6
Add bread: pour into baking dish.
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7
Cover and chill overnight Preheat oven to 350F.
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8
Bring 8 cups of water to boil Uncover bread mixture.
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9
Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
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10
Bake 1 hour or until a knife tests clean.
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11
Let cool on rack until warm.
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12
Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
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13
Slowly whisk hot milk into yolk mixture, pour back into saucepan.
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14
Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
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15
Should be the consistancy of eggnog- about 10 minutes or until 170F.
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16
Remove from heat; stir in vanilla.
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17
Strain through sieve into bowl.
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18
Set bowl of sauce in ice bath.
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19
Stir continuously with rubber until cool.
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20
Transfer to serving pitcher; cover with plastic.
