Directions: |
Directions:Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, evaporated milk, heavy cream, sugar, and vanilla. Set the custard mixture aside. Slice the croissants. In a 10 by 15 by 2 1/2- 3 inch heavy bottom baking dish add the non-stick spray, distribute the sliced croissants, then evenly distribute the raisins, almond paste and chocolate throughout, being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard through a sieve over the croissants and allow it to soak for 10 minutes, pressing down gently. After it soaks spread the sliced almonds on top and press down gently again so the almonds get wet.
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. You may serve with the optional simple syrup recipe listed below. |
Personal
Notes: |
Personal
Notes: Simple Syrup
1 cup of sugar
1 cup of water
1 tsp. of vanilla
1 star of anise
½ stick of butter
Place sugar and water in a pan and let it come to a boil reduce heat and let it cook for about 10 minutes. Remove from heat, add the rest of the ingredients, and let it rest. Pour over the pudding when serving.
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This recipe for Croissant Bread Pudding is from