CROISSANT PUDDING
Steps:
- 1. Preheat the oven to 350°. Place the roasting pan in the oven and pour 1/2 inch of hot water into it.
- 2. Scatter the raisins across the bottom of the glass baking dish. Cut the croissants into 1/2-inch-thick slices and place on top of the raisins in the dish.
- 3. Combine the milk, whole eggs, egg yolks, and sugar in the bowl of an electric mixer fitted with a paddle. With the paring knife, split the vanilla bean in half lengthwise. Place one half in the plastic bag and reserve for another use. Scrape the seeds from the other half into the bowl. Discard the scraped bean half. Beat on medium-low speed with the mixer until well blended and a little frothy, 1 to 2 minutes.
- 4. Pour the egg mixture over the croissants and press the bread with the back of the spoon to make sure that everything is submerged. Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture. Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes.
- 5. Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on the wire rack. Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours, and serve chilled.
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Abdullah anwari
[email protected]I'm not sure what went wrong, but my croissant pudding turned out really bland. The croissants were soggy and the custard was flavorless.
Bernardine Morgan
[email protected]This was my first time making croissant pudding and it was a bit more difficult than I expected. The croissants were a bit too dry and the custard was a bit too runny. I think I'll try a different recipe next time.
Nevz Otukolo
[email protected]I'm not a huge fan of bread pudding, but this recipe changed my mind. The croissants were so light and fluffy, and the custard was the perfect balance of sweetness and richness.
Mark Shaffer
[email protected]This recipe is a must-try for any croissant lover! The custard is so rich and creamy, and the croissants are perfectly flaky.
Aminu Fatima
[email protected]This was so easy to make and it turned out so delicious! I'm definitely going to make this again.
Philani Mhlanga
[email protected]I've made this recipe several times now and it's always a hit. It's the perfect dish for a special occasion or a weekend brunch.
Simon Misuzi
[email protected]This recipe is a great way to use up leftover croissants. The custard is rich and creamy, and the croissants add a nice flaky texture. I would definitely recommend this recipe.
Jordan Chatman
[email protected]This was my first time making croissant pudding and it was a success! The croissants soaked up the custard perfectly and the whole dish was so flavorful. I will definitely be making this again.
Sahab G
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. The croissants are always flaky and the custard is always creamy and delicious.
Apna Sialkot Zindabad
[email protected]This recipe is a keeper! I've made it twice now and it's always been a crowd-pleaser. The croissants are so light and fluffy, and the custard is the perfect balance of sweetness and richness.
Angela Gumbar
[email protected]I made this dish last night and it was a hit with my family! The croissants were flaky and buttery, and the custard was rich and creamy. I will definitely be making this again.