Ingredients
3 1/2 C milk
3 C cream
1 1/2 C granulated sugar
1 1/2 Tbsp vanilla
9 whole large eggs
9 egg yolks
1 C raisins
6 croissants (each torn into 8-10 pieces)
1) Preheat the oven to 275°F. Stir the milk, cream, sugar and vanilla in a heavy large saucepan over medium heat until the sugar dissolves and the milk mixture is warm, about 10 minutes.
2) Remove from the heat and allow to cool slightly. Whisk the whole eggs and the yolks together in a large bowl, then gradually whisk into the warm milk mixture. Place the croissant pieces in a 13x9-inch baking dish.
3) Pour the custard over the croissant pieces and sprinkle the raisins over. Press gently to submerge the croissants and raisins. Let stand for 20 minutes to allow the croissants to absorb some of the custard. Place the baking dish in a large roasting pan. Set the roasting pan on the oven shelf. Add enough warm water to the roasting pan to come halfway up the sides of the baking dish.
4) Bake until the pudding is firm to the touch, about 1 hour and 20 minutes. Serve warm.
You can add an even more delicious and extravagant touch by melting some white chocolate and pouring it over the top as a sauce.
"Traditional English Bread-and-Butter Pudding" 30 June 2010. HowStuffWorks.com.
Last night Rob said you were having this and wanted to put a cream anglaise sauce on it. He said I should comment with the recipe I use for a sauce (not a traditional cream anglaise, but a lazy version without the egg yolks or alcohol):
ReplyDeleteWe use 1/2 pkg white chocolate chips and 1/2 C heavy whipping cream. Place baking chips in a small bowl. Bring cream just barely to boil. Pour over baking chips. Whisk until smooth.
It was pretty delicious. I love bread pudding!
My parenthesis followed by colon looks like I'm sad about bread pudding. Makes me chuckle.
ReplyDelete