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    Hazelnut Fudge Croissant Bread Puddings


    Source of Recipe


    Internet

    List of Ingredients




    2 large croissants, cut into 1/2-inch cubes
    1/2 cup sugar
    1/4 cup chopped hazelnuts, lightly toasted
    2 cups whipping cream
    1/2 vanilla bean
    4 large eggs
    Nutella

    Recipe



    Preheat oven to 325 degrees. Put croissant cubes on baking sheet and bake for 10 minutes. Remove from oven and cool. Pour 2 cups cream into a small to medium saucepan. Add the vanilla bean and bring to a simmer over medium heat. Remove saucepan from heat, then remove and split the vanilla bean. Scrape seeds into the cream - whisk slightly to blend. Whisk egg yolks and sugar in medium bowl until sugar is thoroughly blended. Slowly whisk cream into egg and sugar mixture. Divide croissant pieces among four 1-cup ramekins. Pour custard over croissants, dividing evenly among the four ramekins. Place ramekins in baking pan and pour enough hot water into baking pan to come halfway up the sides of the ramekins. Bake for 25 minutes, then sprinkle the hazelnuts evenly over all 4 ramekins. Continue baking for another 15 minutes or until bread puddings are set. Remove from water and cool slightly. Before serving, drizzle each pudding Nutella.



 

 

 


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