This is a favorite. Not only does it taste delicious but it makes a beautiful presentation.
Croissant Bread Pudding
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half & half
1 1/2 cups sugar
1 1/2 tsp pure vanilla
6 (stale) croissants, sliced horizontally in half
1 cup golden raisins (or dark if preferred)
Set oven to 350 degrees
In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar and vanilla. Set this custard mix aside.
In a 10 x 15 x 2-1/2 inch oval baking dish (or comparable to hold the ingredients)
distribute the bottoms of the sliced croissants. Add the raisins and the tops of the sliced croissants, the brown side up. Be sure the raisins are in between the sliced croissants and covered or they will burn during baking. Pour the custard over the croissants and allow the pudding to soak for 10 minutes, pressing down gently to cover evenly.
Place the dish (pan) into a larger pan 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 the steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 minutes more or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve the pudding warm or at room temperature.
Makes 8 to 10 servings.
Sounds rich and it is but so worth it even once in a while.
ok it's real easy.
grease an ovenproof dish
butter both sides of white sliced bread.
make a custard by hand whipping eggs (about 3), milk, cinnamon, nutmeg, white sugar and vanilla essence - use more sugar than you think you need. taste the egg mix.
lay some buttered bread in the dish, pour some liquid over, add some raisins, more bread, more liquid more raisins. Bake in the oven till risen and brown and crispy on top. About half an hour. Eat with thick cream.
I don't use proportions just see what works but it always sets and is always great.
Lol - this is my recipe minus the raisins. (Can't STAND cooked raisins.)
One thing to note that a good soak is really necessary before you put it in the oven. If anyone wants to take their bread pudding over the top, mccormick makes something called butternut extract. It is bread pudding's best friend. It's not a fake tasting almond flavor either. It is a butter flavoring, and a nut flavoring. I usually serve it with maple syrup in the winter (come on - it's really just french toast, people!) In the spring / summer, I make a simple sauce at home (in the restaurant, I call it a "coulis" - lol!)
Fresh berries (red ones work the best if you like choc chips in your bread pudding)
sugar to taste.
Blenderize it and serve on top or underneath your bread pudding portion (strain it first if you want.)
This is much lighter, and much better (imo) than the standard warm caramel sauce.
oh just thought of something, if you are looking up recipes on the internet or in books, the Brits call it Bread and Butter Pudding NOT Bread Pudding. Bread Pudding is something else altogether in the UK, it is a very spicy and heavy dessert - made with cinnamon, mace, nutmeg, allspice, mixed fruit, and is dark and heavy and is cut into squares and often sold at independent bakeries (and school dinners!). I didn't used to like it much but maybe that was how the dinner ladies made it at my school.