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9/7/12

Croissant Bread Pudding





I make her Rice Pudding once a month and her Croissant pudding twice a year. I would eat the croissant pudding everyday if it wasn't so fattening.

I was craving bread pudding today so I made the Barefoot Contessa's Croissant Bread Pudding. So far it is the best recipe I have tried. I have had this bread pudding at least 10 times in the last 5 years and wish I could have it once a month. I did make a few Rhondaifications because I had cream in the refrigerator that I didn't want to waste.

It was a little clumpy on the bottom but that was my favorite part. It was so creamy and sweet, I loved the little bites of custard. The only problem is it looks really bad.

    Ingredients
  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half (I used 2 cups cream 3 cups milk)
  • 1 1/2 cups sugar ( I used 1/2 cup raw sugar 1 cup sugar)
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants, preferably stale ( I used 7)

Directions

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
*** If you don't want the custard clumps at the bottom of the bowl, add 1 to 2 more croissants.
For the love of Baking and Cooking with good friends!

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