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New Orleans Bread Pudding




Source of Recipe


Internet


List of Ingredients




16 Egg Yolks
4 cups Heavy Cream
1 Vanilla Bean
1 1/2 cups Sugar
1/4 cup Milk
12 Croissants diced
as needed Raisins
to taste Nutmeg


Recipe



Whisk the egg yolks, sugar and milk together until pale in color. Scald the heavy cream with the vanilla bean. Temper the yolks with the cream and then mix together. Continue to cook over a double boiler until completely hot. Strain and cool. Fill the cups with the diced croissants and top with the raisins. Add custard until croissants are completely soaked. Sprinkle with nutmeg and bake in a water bath at 325 degrees for 25-35 minutes or until set.