Tuesday, November 20, 2012

Heavenly Bread Pudding

INGREDIENTS (see also sauce below)
6 large croissants (Costco)
8 large eggs
1 c. sugar
3 c. heavy cream
2 tsps. vanilla bean paste (available at Williams and Sonoma, but regular vanilla can be substituted)

Butter a 9x13 dish.  Slice the croissants in half lengthwise.  Layer half of croissants, crust-side down, in bottom of pan, then layer the other half, crust-side up, on top.  In a bowl, whisk the eggs and sugar; then whisk in the cream and vanilla paste.  Pour slowly over the croissants and smash down with a spoon and allow to soak for 10 minutes.  Place the 9x13 pan inside a larger pan for a water bath fill the outside pan with water ¾ full and bake at 350 for 1 ½ hours (check the pudding after 1 hour 15 minutes and take out of oven if it is golden brown).  Make sure the eggs are all cooked.

Dish into bowls and pour a couple spoonfuls of sauce on top.  Sprinkle with raspberries, boysenberries, etc.  (I get the Costco berry mix in the frozen food section and add some sugar.). Serve warm or at room temperature.

**I covered the pudding the first half of the bake time with tinfoil. I tented it and cut a few holes in it to allow steam to escape like Ina suggests in her bread pudding recipe.

**You can add raisins, nuts, chocolate, coconut etc to the pudding. Just place it between the two croissant pieces (make sure it is covered or it may burn)

1 cube butter
1 c. sugar
½ c. heavy cream
1 tsp. vanilla

Melt butter in small saucepan and add other ingredients.  Stir on medium-low heat until sugar is dissolved.  Do not boil.

1 comment:

Rachel Rowell said...

Mine burned even though I only cooked it for 1 hour 15 minutes and had it covered for 45 minutes. I wonder if my oven runs hot or the utah elevation makes a difference? I will try covering it the whole time next time.

I used stale croissants with this like I do with normal bread pudding. It seemed less moist that I'd like so I wonder if you're suppose to use fresh croissants.