Croissant Bread Pudding
Source of Recipe
link below
Recipe Introduction
called Croissant Bread Pudding with Brandy Cream Sauce there
Comment from there:
The nice thing about this is that you can do everything in advance, and bake
it while you are eating the main course.
List of Ingredients
Croissant Bread Pudding
8 plain croissants, broken into pieces
1/2 - 3/4 cup raisins, or dried blueberries, cranberries, etc.
3 eggs
3/4 cup white granulated sugar
1 cup milk
1 cup cream
2 tablespoons brandy
1/4 cup butter, melted, may omit
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt
1/4 cup butter, (2 ounces)
1 tablespoon cinnamon/sugar mixture
Brandy cream sauce:
1/4 cup butter, (2 ounces)
1 cup brown sugar
1/2 cup water
1/2 cup cream
1 teaspoon vanilla
1 tablespoon cornstarch, mixed to paste with a little water
2 - 3 tablespoons brandy
Preheat oven to 350 degrees F.
Butter a 9x11x2 inch casserole dish.
Place half the croissants in the dish.
Sprinkle with raisins.
Top with remaining croissants.
Beat the eggs until light.
Gradually add the sugar until thickened.
Whisk in milk, cream, brandy, melted butter, cinnamon,
nutmeg, vanilla and salt.
Pour over the croissants and cover.
LRefrigerator for about an hour or so liquids absorb.
May do up to a day in advance.
Bring to room temperature before baking.
Dot with butter and sprinkle with cinnamon and sugar.
Bake 40 minutes.
Sauce:
In a small saucepan, combine butter, brown sugar and water.
Stir until boiling and sugar has dissolved.
Add cream, vanilla, and cornstarch paste.
Stir until thickened.
Last, add brandy.
Sauce can be made in advance and reheated just before
serving.
Makes 8 servings.
Recipe
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