plates. Place Chocolate Bread Pudding on Creme Anglaise. Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half to boiling. In large bowl, with wire whisk, beat 4 large egg yolks and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture; add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground cinnamon. Pour all back into saucepan and cook, stirring constantly, over low heat until Creme Anglaise coats a spoon. (Do not boil.) Strain Creme Angialse into bowl and refrigerate until ready to serve. Country Living Holidays/92 Scanned & fixed by Di Pahl &