Monday, September 6, 2010

Croissant Bread Pudding

If you're looking for something sweet, this has to hit the spot.  If you love croissants, and you love a rich custard, then it's safe to say, you're going to love croissant bread pudding!

Low and slow is a great way to create this scrumptious dish, since you want the custard to cook evenly and slowly without drying out, and have the croissants crisp up to unleash their buttery goodness, without burning the tops.

Start with making the custard, which includes whole eggs, egg yolks, sugar, and some vanilla extract.  Rip up with your hands the croissants, and place them in the ramekin (they can be a few days old, since this will help the custard absorb the custard better).  Fill ramekins about 3/4 of the way up, and allow croissant to absorb the custard for at least 10 minutes.  Top off the ramekins again with the extra filling, and cover with aluminum foil.  Place ramekins into a pan and use the water bath method, pouring boiling water half way up the level of the ramekins.  Bake in preheated 350F oven covered for 25-30 minutes, then uncover and bake for another 30 minutes till custard has set and tops are crunchy.

In the end you will be left with a buttery and crunchy croissant topping, with a rich, but not overly sweet custard, that will give you not only a satisfying dessert, but an experience that will change your perception of bread pudding!  Make a few extra for yourself, because you can, and you will be thanking me later!


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