->Bread Pudding 06 <-

12 slices raisin nut bread

1/2 cup butter, room temperature

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

6 large eggs

1 cup sugar

1/8 teaspoon sugar

1 tablespoon vanilla extract

4 cups light cream or half and half

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

325 degrees. Butter sides and bottom of

13x9" baking

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

6 slices bread, croissant slices,

6 slices bread

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

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

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

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

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

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

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

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

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

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

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

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

Refrigerate for 2 hours or until firm.