Saturday, July 4, 2015

Croissant Bread Pudding

I've been MIA since my last post. Wish I could say I had reasons and had been so busy, but the truth is, I am enjoying the summer lazing around! Yesterday I was reminding Aishwarya of the consequences of not blogging regularly. She too is a blogger and has two blogs to her credit. I noticed she has not paid much attention to one of them since she started a new one almost a year ago. As I was giving her my two cents, she asked me when my last post was and how frequently I updated. Kids these days! I am still in the process of teaching her not to question her wise mom when I am trying to tell her a thing or two! But  I am sure this concept is not going to work with my know- it-all daughter in a million years. So I thought I'd better practice what I preach, so I got up from my deep slumber and here I go with my new post! If you are curious to see what Aishwarya is blogging about, hop over here.
This croissant bread pudding is a wonderful make-ahead breakfast or a delicious make-ahead dessert. I tried it first when I had a lot of left-over croissants I had to use up. Now I buy croissants at times to just make this.
Recipe Source:Ina Garten
7 extra-large whole eggs
5 cups half-and-half/whole milk
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, 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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