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Croissant Bread Pudding Recipe

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

Contributor:  
Contributor:  
Angie Wright
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 xl eggs
8 xl egg yolks
5 cups 1/2 and 1/2
1 1/2 tsp pure vanilla (not imitation) extract
6 croissants
1 loaf "Texas toast", cubed
1 cup of raisins (optional)
1/4 tsp. cinnamon
1 stick (1/2 cup), whole butter, not margarine

Directions:
Directions:
Preheat oven to 350 degrees, combine all ingredients, set aside to thicken about 10 or 15 minutes. Slice up the croissants length wise, butter the bottom of an 11 x 14 oblong pan. Line the bottom of the pan with the bottom of the croissants- only, save the tops. Pour your liquid mixture over the croissant bottoms and add the cubed Texas toast. Soak liquid good into all bread. Sprinkle with cinnamon and top with the croissant tops, push tops into liquid briefly. Put butter "spats" (small pieces) on top of croissants, add raisins here if you choose, push down inside mixture. Set inside oven in a "water bath" (larger pan with water in bottom") Cover the croissants with foil cook 55 minutes more or less depending on your oven. Don't over cook, check for knife inserted in center to come out clean and it's done.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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