Ingredients Jump to Instructions ↓

  1. Bread Pudding

  2. 12 slices raisin nut bread

  3. 1/2 cup butter, room temperature

  4. 2 butter croissants, sliced lengthwise, into 1/4" slices

  5. 6 large eggs

  6. 1 cup sugar

  7. 1/8 teaspoon sugar

  8. 1 tablespoon vanilla extract

  9. 4 cups light cream or half and half

  10. 1/2 teaspoon ground cinnamon

  11. 1/8 teaspoon ground nutmeg

  12. 325 degrees. Butter sides and bottom of

  13. 13x9" baking

  14. pan. Butter one side of each bread slice and layer in pan alternately

  15. 6 slices bread, croissant slices,

  16. 6 slices bread

  17. In large bowl with an electric mixer set on med-high speed, beat

  18. eggs until slightly thickened, about 5 min. Add sugar and vanilla

  19. and beat at med. speed until thoroughly combined. reduce speed to

  20. low and add cream; mix until smooth. Pour egg-cream mixture over

  21. bread and croissant slices. the slices will absorb egg-cream mixture

  22. slowly, so continue adding liquid until all is in pan. In small

  23. bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar. Sprinkle

  24. sugar-spice mixture over the bread pudding. Fill a baking pan larger

  25. than the 13x9" bread pudding pan halfway up with hot water. Place

  26. in oven, set bread pudding pan in the water bath. Bake 45-50 min.

  27. or until custard is set. When set, remove the bread pudding from

  28. the oven, and discard water in larger pan. Cool to room temperature.

  29. Refrigerate for 2 hours or until firm.


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