This is a recipe I found a few years ago over at Food.com. I first had Croissant Breadpudding at a little lunch eatery at the Mandarin Oriental Hotel. I was in heaven! About a month later their pastry chef left, and aparently took her recipe with her because they have not served it since! Believe me, I was not a happy camper. So, I took to the internet and found this…
Croissant Bread Pudding
8 plain croissants, broken into pieces
- 1 3/4 cups raisins
- 3 eggs
- 3/4 cup sugar
- 1 cup milk
- 1 cup cream
- 2 tablespoons brandy
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 pinch salt
- 2 ounces butter
- 1 tablespoon cinnamon-sugar mixture
Brandy Cream Sauce:
2 ounces butter
1 cup brown sugar
1/2 cup water
1/2 cup cream
1 teaspoon vanilla
1 tablespoon cornstarch, mixed to paste with a little water
2-3 tablespoons brandy
Preheat oven to 350F
Grease a 9 X 11″ casserole dish.
* Personally I do not like raisins in my food, so I omitted them. You can also use other fruits or nuts – chopped pecans might be nice.
Beat the eggs till light, gradually adding the sugar until thick.
Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt.
Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance).
Before baking, bring to room temperature. Dot with butter and sprinkle with cinnamon/sugar.
*Because croissants are buttery to begin with, you can omit the butter in this step and just sprinkle with the cinnamon/sugar mixture.
Bake 40 minutes.
In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
Add cream, vanilla, and cornstarch paste and stir until thickened.
Lastly, add brandy.
Sauce can be made in advance and reheated just before serving.
Are you a bread pudding fan? What’s your favorite dessert?
September Sapphire Blog Challenge Prompt: Share 1 or 2 of your favorite recipes, DIY projects, or beauty/fashion tips.