Croissant Bread Pudding w/ Brandy Cream
Source of Recipe
South African Gourmet Food and Wine, by Rosen and Loon
Recipe Introduction
You can use dried blueberries instead of raisins. Also, I am told you can omit the butter (but why?!). The nice thing about this is that you can do everything in advance,
and bake it while you are eating the main course. - Mimi
List of Ingredients
8 plain croissants, broken into pieces
1/2-3/4 cup raisins
3 eggs
3/4 cup sugar
1 cup milk
1 cup cream
2 tablespoons brandy
1/4 cup butter, melted (I omitted this)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt
2 ounces butter
1 tablespoon cinnamon/sugar mixture
Brandy cream sauce:
2 ounces butter
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
Recipe
Preheat oven to 350F.
Grease a 9 X 11" casserole dish. Place half the croissants
in the dish; sprinkle with raisins, and then top with remaining
croissants.
Beat the eggs till light, gradually adding the sugar until thick.
Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg,
vanilla and salt. Pour mixture over the croissants, cover, and
leave to absorb in the refrigerator for an hour or so (up to a day
in advance).
Before baking, bring to room temperature. Dot with butter
and sprinkle with cinnamon/sugar. Bake 40 minutes.
Serve immediately with sauce.
Sauce:
In a small saucepan, combine butter, brown sugar and water and stir
until boiling and sugar has dissolved. Add cream, vanilla, and
cornstarch paste and stir until thickened, Lastly, add brandy.
Sauce can be made in advance and reheated just before serving.
Serves 8
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