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Croissant Bread Pudding Recipe

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

Contributor:  
Contributor:  
The Heldman Family
Added: Thursday, April 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 extra large whole eggs
8 extra large egg yolks
5 cups half-and-half
1˝ cups sugar
1˝ tsp. pure vanilla extract
6 croissants, preferably stale
1 cup raisins
1 T. Grand Marnier

Directions:
Directions:
Preheat oven to 350°. In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar, Grand Marnier, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10x15x2˝-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 & allow to soak for 10 min, pressing down gently.
Place the pan in a larger one filled with an inch of hot water. Cover pan with foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in foil to allow steam to escape. Bake for 45 min. Uncover & bake 40-45 more min. Remove from oven & serve.

 

 

 

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