CROISSANT BREAD PUDDING
Sis. Patty Robinson
Kitchener Ecclesia, Ontario, Canada
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This is the BEST bread pudding I have ever had. Jim and I went on a trip last year and had it at a restaurant and I finally got it right!
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half and half (I use 2 cups unwhipped whipping cream, 2 cups half and half and 1 cup whole milk)
3/4 cup brown sugar
1 1/2 tsp. vanilla
6 croissants, preferably stale, sliced horizontally
1 cup raisins
In a medium bowl, whisk whole eggs, yolks, milks, sugar and vanilla. Set this custard mixture aside. Slice the croissants in half horizontally. In a 9"x13" pan, distribute the bottoms of the sliced croissants, then sprinkle the raisins over, then layer the croissants' tops on top of that. Pour the custard mixture over and allow to soak for 1/2 hour, pressing down gently. Place the pan in a larger one filled with 1" hot water. Cover the larger pan with foil, tenting it so it doesn't touch the pudding. Cut a few slits in the foil to allow steam to escape. Bake for 45 minutes at 350 degrees. Uncover and bake for 40-45 minutes longer or until the pudding is puffy and the custard is set.
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