Croissant Bread Pudding

Croissant Bread Pudding

Ingredients:

3

 

Extra large eggs

8

 

Extra large egg yolks

5

Cups

Half and half

1-1/2

Cup

Sugar

1-1/2

Tsp

Vanilla

6

 

Croissants, preferably stale

1

Cup

raisins

Directions:

Preheat the oven to 350F. Grease a 10x15 oval baking dish

In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In prepared 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 an 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.

 

Yields

8-10 servings

 

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