Free Online Recipes
|

Sign Up login
 
 

Croissant Bread Pudding Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Croissant Bread Pudding

Category   Desserts - Breads
Sub Category   None
Servings   4

Ingredients
3 extra large whole eggs
8 extra large egg yolks
5 cups half-n-half
1-1/2 cups sugar
1-1/2 tsp vanilla extract
6 croissants, preferrably stale, sliced horizontally
1 cup raisins
 

Instructions
Preheat over to 350 degrees. In a medium bowl, wisk together the whole eggs, egg yolks, half-n-half, sugar, and vanilla. Set the custard mixture aside.
Slice the croissants in half horizontally. In a 10x15x2-1/2 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 foil, tenting the foil so it doesn't touch the custard. Cut a few holes in the foil to allow steam to escape.
Bake for 45 minutes. Uncover and bake for 40-45 more minutes or until the custard puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.


Originally Submitted
7/19/2008





0 Out of 5 from 0 reviews

You can add this Croissant Bread Pudding recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.