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Croissant Bread Pudding Recipe

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This recipe for Croissant Bread Pudding, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 tsp pure vanilla extract
6 croissants, preferably stale
1 cup raisins or currants

Directions:
Directions:
Preheat the oven to 350F.

In a medium bowl, whisk together the whole eggs, yolks, half-and-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 f the croissants (brwon side up), being sure the raisings are between the layers of croissants or they will burn while baking. pour the custard over the croissants and allow to soak for 10 mintues, pressing down gently.

Place the pan in a larger one filled with an inch ot hot water. Cover the larger pan with aluminum foil, tenting the foil sit doesn't touch thepudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 mintues. Uncover and bake for 40 - 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
Serve with rum-flavored whipped cream.

From 'The Barefoot Contessa Cookbook' by Ina Garten.

 

 

 

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