Incredibly Delicious Bread Pudding

29 Nov

bread pudding with croissants

If you’re looking for a good dessert recipe for a holiday potluck, you’ve hit the jackpot.

This is an incredibly delicious bread pudding. I don’t make it often because it’s so rich; it’s in my recipe book as “Incredibly Rich Bread Pudding.” In fact, I think Thanksgiving weekend was the first time I made it because there would be a big crowd at the table and there wouldn’t be any leftovers.

I first experienced this dish at a potluck, where I ate much more of it than I should have. The recipe was originally from the a Barefoot Contessa cookbook by Ina Garten, where it is called Croissant Bread Pudding; I got the recipe from the guest who brought it, but every time I considered making it for a home meal, even with company, I’d look at the ingredients and say, “Nah, I just can’t do it!” because it’s that rich and fattening.

I tried making it with less calorific ingredients, like 2% milk instead of half & half, and regular bread instead of croissants, but it just wasn’t the same.

I’m giving you the recipe as I received it. I did make a couple of minor adjustments when I made it. I had large, not extra-large, eggs, so I used nine yolks instead of eight (but kept the original three whole eggs). I bought a quart of half & half, something I rarely use, so for the fifth cup I used lowfat milk.

I used an electric mixer to whiz the eggs, sugar, vanilla and half & half.

When you put the croissants in the pan (I used minis), you will probably have a few that don’t fit as halves. This is fine; break them up and stuff the pieces into bare spaces between the halves.

The recipe calls for a 10 x 15-inch pan. Mine was 9 x 13 and it worked fine. (I needed my larger baking pan for the water bath!)

It took closer to an hour to bake, possibly because I used a slightly smaller pan than the recipe called for.

This was a big hit at the Saturday-after-Thanksgiving dinner — and there wasn’t a crumb left over!

Ingredients:

3 extra large whole eggs
8 extra large egg yolks
5 cups half & half (you can use some milk if you don’t have that much cream)
1½  cups sugar
1½ tsp. pure vanilla extract
6 large croissants or 12 minis (preferrably day old)
1 cup dark raisins or dried cherries

Directions:

Preheat oven to 350 degrees.

Whisk the eggs and yolks, sugar, half and half, and vanilla in a medium bowl. Set this custard mixture aside.

Slice croissants in half horizontally. In a 10 x 15-inch baking dish, distribute the bottoms of the croissants, then add the raisins, then the tops of the croissants.  Be sure the raisins are down inside, as they will burn if they surface while baking. Pour the custard over the croissants and allow it to soak in. Press the croissants many times to insure that they soak up the mixture. Do this for 10 minutes.

Place the casserole into an even larger dish (or a disposable aluminum pan) that you will fill with a few inches of hot water to create a bath.

Place an aluminum foil sheet in a tent-like shape over the entire top of both pans; this allows the pudding to steam. Cut a few holes in the foil to allow some steam to escape.

Bake for 45 minutes or until the pudding puffs up and the custard is set, not jiggly.

Serve warm or at room temperature.

 Serves 8-10 

 

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