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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A croissant bread pudding? How decadent can one be, you ask? Pretty darned decadent when you adapt Ina Garten's recipe for Super Bowl Sunday and then post it on seriouseats! My, my! Ingredients:
3 extra large eggs |
8 extra large egg yolks |
5 cups half and half |
1 1/2 cups sugar |
1 1/2 teaspoons vanilla extract |
6 croissants, preferable stale |
1 cup raisins |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl whisk together the eggs, egg yolks, Half and Half, sugar and vanilla.
3. Set custard mixture aside.
4. Slice croissant in half horizontally and place bottoms in a 10x15x2 buttered baking dish.
5. Add raisins.
6. Then add the croissant tops.
7. Pour custard over the croissants and allow to soak for 10 minutes, pressing down gently.
8. Place pan in a larger pan with an inch of hot water in it.
9. Cover the larger pan with foil, tenting the foil so it doesn't touch the custard.
10. Cut a few holes in foil to allow steam to escape.
11. Bake for 45 minutes.
12. Uncover and bake 40 to 45 minutes more OR until pudding puffs up and the custard is set.
13. Remove from oven and allow to cool slightly.
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