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.
- 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)
Ingredients
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.
*** If you don't want the custard clumps at the bottom of the bowl, add 1 to 2 more croissants.
