Sat, 20 March 2021
Croissant Bread Pudding
Up to 10 portions
Can be halved to accommodate smaller ovens and smaller families
3 large whole eggs
8 large egg yolks
600 mls cream
600 mls whole milk
320 g caster sugar
10 mls vanilla extract
6 croissants, preferably stale
150 g raisins*
*Variations on the raisins: Soak them in rum overnight. Alternatively, use dried cherries. This recipe can also be made with no dried fruit at all.
Method:
Preheat oven to 160 degrees Celsius.
In a large bowl, whisk together the whole eggs, yolks, cream, milk, sugar and vanilla. When it is well-blended, set it aside.
Slice croissants horizontally in half. Place the bottoms of the croissants in a large baking dish. Add the raisins onto the croissants, then place the tops of the croissants over them. Pour the custard over them and let sit for 10 minutes, pressing down on them gently.
Fill a larger baking dish with an inch of hot water. Cover both pans with foil, being sure it does not touch the pudding. Poke a few holes into the foil to allow steam to escape while baking.
Bake 45 minutes.
Uncover and bake another 45 minutes, or until the custard is puffy and set. If your oven runs very hot, you may not need the full additional 45 minutes.
Serve with whipped cream or ice cream.
