Side Pannel
Crossiant Bread Pudding
Crossiant Bread Pudding
- Recipe Submitted by Cool Whip on 09/12/2014
Category: Pudding & Mousses, Breakfast, Breads
Ingredients List
- 4 large croissants or 6 small ones
- 1 pint heavy cream
- 4 egg yolks
- ½ cup of sugar
- 1 teaspoon nutmeg
- 1 cup raisins
Directions
Preheat oven to 350F.
1.Tear croissants into pie
ces and place int o baking dish. Sprinkle bread with the raisins.
2.Mix the egg yolks, sugar and nutmeg together in a bowl. Then stir in the heavy cream.
3.Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your crossiants are. Don”™t feel like you have to use all the custard.
4.Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes until golden on top. Cool 10 minutes and serve warm.
1.Tear croissants into pie
ces and place int o baking dish. Sprinkle bread with the raisins.
2.Mix the egg yolks, sugar and nutmeg together in a bowl. Then stir in the heavy cream.
3.Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your crossiants are. Don”™t feel like you have to use all the custard.
4.Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes until golden on top. Cool 10 minutes and serve warm.
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