Baked Croissant Pudding
- 4 large croissants, day-old
- 1/2 cup golden raisins or chopped dried apricots
- 2 cups whole milk
- 1 cup light cream or half-and-half
- 4 large eggs, slightly beaten
- 3/4 cup light brown sugar
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- Dash of freshly grated nutmeg
Preheat oven to 350º F. Butter or grease a two-quart glass baking dish. Slice croissants into 1-inch pieces and press to line bottom and sides of dish. Sprinkle raisins on. In a bowl, combine milk and cream, eggs, sugar, salt, vanilla, and nutmeg. Beat until light and frothy. Pour over croissants and press with a spoon to soak croissants. Cover with foil and set aside. Let stand 20 minutes. Set pudding into a large pan of 2-inch hot water and bake for 30 minutes. Remove foil and bake again for 20 more minutes. Remove from heat and cool, taking out of water. Let rest before serving.
Yield: 6 servings
Note: I prefer it without the fruit. It is a nice smooth dessert and in my opinion the fruit makes each bite too sweet. But I suggest trying it either way, or putting fruit in only one half of it, and see how you like it.
Source: Allrich, Cooking By Moonlight
Use for: Imbolc
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