Croissant Bread Pudding

The Gourmandise School   of Sweets and Savories

Croissant Bread Pudding Before you start, get an 8" or 9" cake pan out and a large roasting pan to sit your cake pan into for baking. You'll want to add water to your larger pan so it goes halfway up the sides of the cake pan. Place this larger dish, with the water, into a 350 degree oven while you assemble. 8 stale croissants (plain, chocolate, raisin or a mix of these) 4 eggs 6 yolks 1-1/2 cups sugar 4 cups milk 2 cups cream 2 tsps vanilla extract Optional: Soak 1 cup raisins in 1 cup warm water and 1/4 cup of rum for 10 minutes. Strain and add to the custard. 1. Slice the croissants lengthwise and set aside. 2. In a medium bowl, whisk together your eggs, yolks, sugar, milk, cream and vanilla until smooth. Strain if you need to. 3. Arrange one layer of croissant in a 8" to 10" cake pan or medium roasting pan. Pour 1/3 of the custard in. 4. Place the rest of the croissant in the pan and pour the remaining custard. Let this sit for 30 minutes while your oven preheats with the water bath. 5. Bake for 1 hour with a cover. Remove the cover and bake another 20-30 minutes, or until the custard looks set. Wishing you a delicious day,  Clémence and Hadley