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    Croissant Bread Pudding


    Source of Recipe


    The Barefoot Contessa

    Recipe Introduction


    Recipe Summary
    Difficulty: Easy
    Prep Time: 10 minutes
    Inactive Prep Time: 10 minutes
    Cook Time: 1 hour 30 minutes
    Yield: 8 to 10 servings

    List of Ingredients








    3 extra-large whole eggs
    8 extra-large egg yolks
    5 cups half-and-half
    1 1/2 cups sugar
    1 1/2 teaspoons pure vanilla extract
    6 croissants, preferably stale, sliced horizontally
    1 cup raisins

    Recipe





    Preheat the oven to 350 degrees F.
    In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval 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 1-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. Serve warm or at room temperature.














 

 

 


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