CHRISTMAS CROISSANT PUDDING WITH SOUR CREAM AND BROWN SUGAR SAUCE
Categories Dessert Bake Christmas Prune Raisin Brandy Winter Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 300°F. Generously butter 8-cup pudding mold, metal bowl, or soufflé dish and sprinkle with sugar. Combine milk, butter, and 1/2 cup sugar in heavy medium pot. Scrape in seeds from vanilla bean; add bean. Simmer gently over medium-low heat until sugar dissolves and mixture is fragrant, stirring occasionally, about 8 minutes (do not boil). Remove pot from heat; cover and let steep 15 minutes. Remove vanilla bean. Whisk eggs in large bowl to blend. Gradually whisk in hot milk mixture.
- Whisk flour, cinnamon, nutmeg, baking soda, and salt in very large bowl to blend. Add croissant pieces, prunes, raisins, almonds, and lemon peel. Toss until croissant pieces are evenly coated and mixture is well blended. Pour milk mixture over. Let soak 10 minutes.
- Transfer croissant mixture to prepared baking dish, pressing to pack mixture into dish. Cover dish with plastic wrap and place in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of baking dish. Cover roasting pan with heavy-duty aluminum foil. Oven-steam pudding until custard is set and pudding is puffed, about 2 hours. Carefully remove aluminum foil (steam will be released). Transfer covered pudding to rack and cool 1 hour. (Pudding can be made 1 day ahead. Cover and refrigerate. Resteam in 300°F oven 45 minutes to heat through before serving.)
- Whisk sour cream, brown sugar, and orange peel in medium bowl to blend. Cover and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
- Remove plastic wrap from warm pudding. Invert onto rimmed platter. Pour brandy over pudding. Carefully ignite brandy. When flames subside, slice pudding into wedges and serve with dollop of sour cream and brown sugar sauce.
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Prince Boabeng Barden
[email protected]This is a delicious and easy recipe that's perfect for a special occasion.
shaida khan
[email protected]I've made this recipe several times now and it always turns out perfectly. It's a great dessert to make for a crowd.
Agado Esther
[email protected]This recipe is a bit too sweet for my taste, but I think it would be perfect for people who like their desserts on the sweeter side.
Cxc Gvb
[email protected]I made this for my husband's birthday and he loved it! He said it was the best dessert I've ever made.
K
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The end result is a delicious and decadent dessert that's perfect for a special occasion.
Jessica Thomas
[email protected]I'm not a big fan of sour cream, but I thought I'd give this recipe a try anyway. I was pleasantly surprised at how much I enjoyed it! The sour cream added a nice tang to the dish.
Arjun Rijal
[email protected]This is a great recipe for using up leftover croissants. I always have a few croissants left over after a party and this is a great way to use them up.
Lena
[email protected]I made this for a potluck and it was a huge hit! Everyone raved about how delicious it was.
shahid zaman
[email protected]This was a delicious and easy dessert to make. I used store-bought croissants and it still turned out great.
Curtis Mitchell
[email protected]I'm not a big fan of croissants, but I thought I'd give this recipe a try anyway. I was pleasantly surprised at how much I enjoyed it! The croissants were soft and fluffy, and the sour cream sauce was very flavorful.
Seid Gadula
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly.
tutul. kumar
[email protected]I made this for my family on Christmas morning and it was a huge hit! Everyone loved the flaky croissants and the creamy sour cream sauce.
Idrees Safi
[email protected]This is a great recipe for a special occasion breakfast or brunch. It's easy to make and always a crowd-pleaser.
Any Noor
[email protected]A bit too sweet for my taste, but still a good recipe. I think I'll try it again with less brown sugar next time.
Mohamed Usman
[email protected]This was my first time making croissant bread pudding, and I was really impressed with how easy it was. The recipe was clear and concise, and the dish turned out beautifully. I loved the way the croissants soaked up the custard and the brown sugar sa
Gulfam Pervez
[email protected]Followed the recipe exactly and it turned out perfectly. The croissants were buttery and flaky, the sour cream added a nice tang, and the brown sugar sauce was rich and decadent. Will definitely be making this again!
gamer jasin.programme
[email protected]This Christmas croissant pudding was an absolute delight! The combination of flaky croissants, creamy sour cream, and rich brown sugar sauce created a truly decadent dessert. I loved the contrast of textures and the way the flavors all came together.