Croissant Bread Pudding

Thursday, August 22, 2019

Words & Photography
by Keara MacNeil

I have a new recipe up on my stories for Croissant Bread Pudding and it's to die for if I do say say so myself.

Croissant Bread Pudding

4-5 "day old" croissants
3 eggs
2 cups milk
1/2 cups sugar
2 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
pinch of salt

1. Preheat oven to 375F.
2. Break apart croissants and spread out in a grease square pan.
3. Mix eggs, sugar, cinnamon, nutmeg, salt, and milk. Pour mixture over croissants.
4. Let sit in fridge for 6-24 hours (I soak mine overnight).
5. Sprinkle cinnamon and sugar over top of the bread pudding and bake for 35mins. or until a knife comes out cleanly.
6. Let cool and serve with rum raisin sauce and ice cream.

Rum Raisin Sauce

1 cup heavy cream
1/2 cup raisins
2/3 cup packed brown sugar
3-4 tbsp darm rum

1. Combine ingredients in a saucepan and bring to a boil.
2. Reduce heat and cook, stirring frequently until mixture is thick and syrupy.
3. Remove from heat and serve.


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